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Gluten-free sardine mini pizzas recipe

Gluten-free sardine mini pizzas recipe

38 ratings

A nifty little wheat-free snack, these miniature pizzas are made with gluten-free flour, and topped with caramelised onions and chunks of sardine. Vary the toppings if you're feeling inspired, or swap the sardines for anchovies. See method

  • Serves 6-8 mini pizzas
  • 1 hr 15 mins to prepare and 35 mins to cook
  • 260 calories / serving
  • Freezable
  • Healthy
  • Gluten-free

Ingredients

For the topping

  • 3 tbsp olive oil
  • 4 large or 8 medium onions, peeled and thinly sliced
  • 6 sardines in olive oil (1½ x 120g (4oz) tins)
  • juice 1 small lemon
  • sea salt
  • freshly ground black pepper

For the base

  • 225g (8oz) Doves Farm gluten and wheat-free plain white-bread flour
  • pinch salt
  • 1 tsp caster sugar
  • 1 tsp Allinson easy bake yeast
  • 160ml (5floz) warm milk
  • ½tsp vinegar
  • 1 egg
  • 3tbsp sunflower oil

Each serving contains

  • Energy

    1085kj
    260kcal     13%

  • Fat

    11g 16%

  • Saturates

    2g 10%

  • Sugars

    8g 9%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 33.4g Protein 6.8g Fibre 2.5g

Method

  1. Heat the oil in a wide pan and add the onions. Cook gently for 5 mins uncovered then cover the pan and sweat for 25-30 mins or until the onions are quite soft and slightly caramelised.
  2. In a large bowl mix the flour, salt, yeast and sugar in a bowl. Beat in the milk, vinegar and egg and then, gradually, the oil. It should form a sticky dough. Cut the dough into large walnut size pieces and then press each flat with your hands on a baking tray. Spread the onions over the pizza base. 
  3. Drain the sardines and mash them roughly with a fork, then spread them over the onions. Squeeze over the lemon juice and grate over some salt and lots of black pepper. Cover lightly with clingfilm and leave in a warm place for an hour to rise.
  4. Heat the oven to gas 5, 190°C, fan 170°C. Bake for 20-35 mins, or until the pizzas are sizzling.

Freezing and defrosting guidelines

Recipe is ideal for freezing. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You can also try our Gluten-free margherita mini pizza.

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