Although not exactly the same as a regular pizza, this is a quick and easy way to make a gluten/wheat-free version. There is no kneading or resting of dough required and I like the nutty taste of this dough.
Preheat the oven to 200°C (400°F).
Sift flour into a bowl with the baking powder and baking soda, stir in the oregano and garlic salt, then make a well in the centre.
Pour the water and oil in the well and with the tips of your fingers slowly incorporate the flour with the oil and water until the dough comes together and you have a workable dough that holds together. If the dough is too dry, add a little more water or vice versa.
Place the dough on a floured surface and shape into a flat disc. Place the disc onto a sheet of non-stick baking parchment/paper and roll out the pastry into a thin free form round or square shape, then place with the baking paper on a baking tray. (I find the pastry is much easier to handle and move around if on baking paper.
You may find that the pastry may split along the edges as you roll it out: if that happens just pinch the sides together). Bake the pizza base for 15–20 minutes.
In the meantime, place the onion into a bowl with the lime juice and leave to stand for about 15 minutes.
Take the pizza out of the oven and spread with some cream cheese, then top with the arugula leaves, salmon, bocconcini (or bits of cream cheese) capers and the onion.
Drizzle a little extra virgin olive oil on top and sprinkle with lots of cracked pepper. Serve immediately.
For more wheat-free cooking ideas, see our selection of gluten-free recipes.
Rena Patten’s Best of Quinoa is published by New Holland Publishers and out now, RRP £19.99.