This recipe is so straightforward that even a 5 (now 6) year old can make it.
Another bonus is that it doesn't have a yeast bread base but a scone base, and so doesn't need to be started a few hours before you want to eat.
Whenever we have pizza I have two helpers in the kitchen - Calum makes up a wheat and dairy free batch of dough and David does the normal batch. They both love the part with rubbing the butter/margarine into the flour.
Our quick and easy method for making the pizza sauce is to buy cheap and cheerful basic pasta sauce (obviously double check to make sure it is allergy free), then thicken it a little with some tomato puree. Super tasty, super quick and super cheap!
The quantities below are for an individual sized pizza. Sometimes we make a separate one each, other times we triple or quadruple the recipe and make one big pizza. Whichever you fancy, although I wouldn't recommend you make it more than quadrupled or you may end up with an unevenly cooked base where the middle remains too doughy.
You will need:
4oz self raising flour (or wheat free self raising flour)
2oz butter (or dairy free margarine)
enough milk (or soya/rice milk) to bring the mixture together as a dough.
You will also need your own selection of toppings.
Our favourites (although not all on the same pizza!) are tuna, peppers, pepperoni, red onion, beans (!).
And of course a good few handfuls of grated cheese for the top.
For our allergy free pizzas we don't add soya cheese, as to be honest it is pretty gross! The pizzas don't seem any the worse for the lack of it. If you can stomach soya cheese, then by all means add it to yours!
So:
~Either use your fingertips to rub the butter/margarine into the flour until it looks like breadcrumbs or alternatively you could put them both into a food processor and blitz, which is quicker (and cleaner!) but less fun if your kiddies are helping.
~Add enough milk a little at a time and mix together until you have a nice dough.
~Flour your surface and roll out the dough until it is about 1cm thick.
~Put it on a flat baking tray and cover with your pizza sauce.
~Add your choice of toppings, finishing with the cheese.
~Bake at 180C for about 15-20 minutes, until your edges are nicely crisp and golden.
These are two individual sized wheat and dairy free pizzas waiting to go into the oven. One with tuna and the other with pepperoni.
And this is a larger sized, allergy packed version, before cooking........
...........and after.
I know the pizzas above aren't the prettiest in the world, but they were made entirely by a 9 year old and a 6 year old, and they tasted delicious!
