With Sarah King
Perfect sliced up for parties, or try making these as an easy
lunchbox option - bake and cut into pieces, seal in zip-lock bags
and freeze. Then, simply take out the portions you need in the
morning. By the time lunchtime comes around, the pizza stick will
be perfectly defrosted and ready to eat.
No nuts, soy, sugar, yeast
375ml rice milk
170ml canola or rice bran oil
330g gluten-free flour blend
5 teaspoons gluten-free baking powder
pinch of salt
250ml Pizza Sauce
125g grated cheese
1/2 red onion, peeled and thinly sliced
2 tomatoes, thinly sliced
2 teaspoons mixed dried herbs
pinch of salt and pepper
Preheat oven to 180C/Gas mark 4.
Grease a baking tray or line with non-stick baking paper.
In a large mixing bowl, whisk eggs, rice milk and oil together.
Add the flour, baking powder and salt and continue to whisk until mixture is well blended and lump-free.
It will resemble a very thick, sticky batter rather than a dough.
Divide the batter in half and form two long sticks on the baking tray, each about 30cm long by 8cm wide.
Spread the Pizza Sauce over the dough. Sprinkle the cheese, sliced onions, sliced tomatoes over, then the mixed herbs and salt and pepper.
Bake for 25 minutes or until the bread is golden brown and the toppings cooked. Serve immediately, or slice
(Broadcast 13 September 2012)