Gluten Free Vegetable Pizza Recipe

Ingredients:

For the Pastry:
	Cornflour (Mere)	2	Cup
	Dry Yeast	1	Package
	Olive Oil	1	Tbsp
	Water (Warm)	2	Cup

For the Over:
	Champignon ((Half Pack))	200	Grams
	Red Onion	1/2	Qty
	Green Pointed Pepper	1	Qty
	Kashar (Cheddar) (Planed)	1	Cup
	Thyme	1	Tsp
	Cherry Tomatoes	3	Qty
	Basil	4	Leaves

For the Pizza Sauce:
	Tomato (Tomato Grater)	4	Tbsp
	Tomato Paste	1	Tbsp
	Garlic	1	Clove
	Olive Oil	2	Tbsp
	Chili Pepper	1	Tsp
	Black Pepper	1/2	Tsp
	Granulated Sugar	1	Tsp

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Instructions:

1. Sift the corn flour and baking powder into a deep bowl and mix thoroughly.
2. Slowly add 2 tablespoons of olive oil and warm water to the mixture and form a dough as soft as an earlobe.
3. Let the dough, which you wrap with stretch foil, rest for 1/2 hour at room temperature and leaven.
4. Cut the vegetables you will use in half and cut them into half rings. Prepare fresh cheddar cheese by grating it.
5. Grate the tomatoes for the pizza sauce. Saute crushed garlic in butter or olive oil. Add the tomatoes and add salt, sugar, black pepper and 1/2 cup of hot water and cook until it turns into a sauce.
6. Take the rested dough back to the counter, knead once, remove excess gas, divide into fist-sized balls and roll them.
7. Roll out the meringues to the size of a pizza, leave the edges 1 cm high. Poke holes in a few places with a fork on the pizza dough you took on the tray.
8. Pour the tomato sauce and place the vegetables on the pizza dough you spread. Sprinkle half of the grated cheddar, bake in a preheated oven at 200 degrees for 10-15 minutes and take it out and let it rest.
9. Before serving, serve the pizza on which you drizzled the remaining cheddar cheese on top of the pizza, bake it until the cheese melts and serve it hot without waiting. Enjoy your meal!

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Pastry Pizza