For the past couple of years I have been making gluten-free pizza bases and tonight I want to share the recipe with you.
I have previously posted about making pizzas here but did not published the recipe as it included a specific blend of flour which was only available in the recipe book. However, the ‘recipe’ for the flour blend is now available on the internet and you can look it up here.
The recipe below is the quantities I use. It is actually double the original recipe and I find it makes 6 bases.
600g MGF flour blend
2 teaspoons raw sugar
2 teaspoons salt
3 teaspoons dried yeast
40ml olive oil
520ml warm water
- Turn the oven on to 100 degrees C and set a timer for 5 minutes. Turn the oven off after 5 minutes.
- Place all dry ingredients in a mixing bowl. Add warm water and oil. Mix well. (I use the Kitchen Aid mixer on a low speed).
- The mixture will seem quite runny at first but will soon firm up as the psyllium absorbs the moisture.
- Cover the bowl with a clean tea towel and place in the warm oven to rise for 45 minutes.
- Remove from the oven and divide into 6 equal pieces.
The original recipe suggests rolling the dough out on a greased tray, allow to rise for 20 minutes then add toppings and bake for 15 minutes at 220 degrees C.
My version is a little different. I roll the dough out on baking paper, bake on a tray for 8 minutes at 180 degrees C. When cooled I freeze the pre-cooked bases ready for future use.
This is the pizza maker that I use which has a pizza stone set into it.
Here is a sample of the end result. We ate it tonight.
NOTE: I reuse the baking paper and store it in a ziplock bag in the freezer between uses.