I cannot believe this recipe for a syn free pizza actually worked. Not only did it work, it tasted absolutely incredible – bit of a faff to make, but something I will DEFINITELY be making again.
Italians, please look away now!
Now I’m not really one for a fancy pizza. To me, pizza is just something you eat from a cardboard box in front of the tv after either a long or lazy day. Sourdough pizza bases and the like aren’t for me.. I just don’t appreciate the quality!
I came across this recipe for a vegan, gluten-free and oil-free pizza on instagram the other day and saved it for a day when I was feeling experimental. Last weekend was one of those days.. and oh my god, it was so incredibly good.
As always, you know I’m not one for following recipes and I certainly wasn’t going to ruin a pizza with vegan cheese, so regular cheese (healthy extra A) it was.
Syn free pizza base
The base of this pizza is actually made from potato! I literally used 4 large potatoes, boiled with their skin on and mashed.
I really wasn’t convinced it would work. I added nothing to my mash aside from salt to boil the potatoes in.
Once they’d cooled slightly, I transferred the mash to a non-stick baking tray and used my hands to squish it all together and flatten it. I quickly realised my potatoes were too large and/or the tray wasn’t big enough. Fat pizza base it was then – not my usual preference.
I put the base in the oven at 200°C for 20 minutes (as advised on this recipe I’d seen online). I’m not going to lie and say it was easy to flip the base. 20 minutes wasn’t long enough considering my pizza base was so thick and it all fell apart.
I squished it all back together and put it back in the oven for around 25-30 minutes until it looked golden.
A non-stick tray is essential for this. It managed to lift it up with a couple of spatulas and it really did hold it’s shape. I was so impressed!
I added tomato puree, grated cheese and then a selection of toppings – using up anything I could find in the fridge.
I know I call this a syn free pizza and that the eagle-eyed among you will notice the olives. I had a small handful leftover in the fridge that needed using up, but of course, you don’t need to add them and can make this pizza completely syn free!
I baked the pizza until it looked cooked.. maybe around 15 mins or so.
And honestly, it was DIVINE. It tasted just like the real deal and not a slimming world-friendly take on the nation’s favourite takeaway.
So so good, it’s one I urge you all to try!
Syn free pizza – serves 2
- 4 large potatoes
- Tomato puree
- Toppings of your choice
- Boil the potatoes, skin on and mash.
- Once cooled slightly, press together into the shape of a pizza base
- Bake for around 20 minutes until golden at 200°C
- Flip the base and repeat step 3.
- Add tomato puree, cheese, toppings and bake again until cooked
- Serve with a large salad for the perfect lunch!
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