A deliciously simple Stuffed Crust Pizza that is gluten free, dairy free and egg free too - can be vegan if you choose vegan toppings. Great to share or have on your own with a glass of wine on a Friday - perfect Fakeaway Meal for one/two people
Add flour and salt to a large bowl make well in the centre. (if making in a mixer use the dough paddle)
Heat the dairy free milk in a jug in the microwave until just warm, add tbsp of yeast and sugar, whisk and leave for 10mins.
Pour the activated yeast and 'milk' liquid into the flour and combine with a knife by making simple cutting motions through the dry ingredients.
Now add the 3 tbsp oil, it will seem too much at first but keep cutting though the mixture with the knife until it comes together into a more manageable dough.
Tip out onto a well floured surface and knead until dough is smooth - don't be shy, give it a good pounding! (you obviously don't need to do this if using a mixer, have the setting on high for 5 mins to knead)
Spray a round pizza tray with oil and dust with ground rice (this makes a more authentic finished pizza base) the dough in the centre
Place the dough in the centre of the tray and begin to tease the dough to the edges of the tray.
To create a thicker crust stop once you've reached the sides, to create a stuffed crust keep teasing the dough out until you have an overhang of about 1 inch.
For stuffed crust add the grated cheese around the pizza base just in from the pizza tray edge, leave enough dough hanging off the tray to fold in over the cheese. Brush the over hanging edges of crust with water and fold the crust over to cover the cheese and gently press down to seal in.
Brush the crust with the 'milk' and paprika glaze.
To make the tomato sauce add all the ingredients; puree, water, garlic, salt, sugar and herbs to a bowl and mix to combine.
Add the tomato sauce in dollops to the pizza base and smooth to the edges of the stuffed crust - make sure to keep off the crusts (this may burn)
Brush the crust one last time with and 'milk' and paprika glaze.
Cook on 200°C/180°C fan/ 400°F/Gas 6 for 20-25mins until well risen and golden brown