DIY Gluten-Free Pizza Base
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Nutrition Value
Kcalories
296
Fat
7.7g
Saturated Fat
1.1g
Carbs
65.7g
Sugars
0.9g
Protein
10.3g
Fibre
26.4g
Sodium
1.167g
Ingredients
315 g all-purpose gluten-free flour
1 tbsp xantham gum
1 tbsp instant yeast
1 tsp salt
1 tsp sugar
2 tbsp olive oil
1 whole egg and 1 egg white
240 ml warm water
1 tsp cider vinegar
Method

1            Into a large bowl, place the flour, xanthan gum, yeast, salt and sugar, and use a wooden spoon to combine.

2            In a smaller bowl, whisk together the olive oil, egg, egg white, water and cider vinegar.

3            Slowly add the wet ingredients into the dry ingredients bit by bit, stirring vigorously to combine after every addition.

4            Line two baking trays with parchment paper and divide the dough between them. Dip a rubber spatula in water and smooth each portion of dough out to cover its tray.

5            Place the dough in a warm, draft-free place and allow to rise for about 30 minutes. Prick the crusts all over with a fork. Preheat the oven to 220°C/200°C fan/gas mark 7.

6            Bake the pizzas for 10 minutes, then remove from oven. Lift the crusts from the parchment paper and place them directly onto the baking trays. Top the bases with the desired sauce and toppings, then return to the oven and continue baking another 10-15 minutes, or until golden and crisp.

7            Remove the pizzas from the oven and allow to rest for 1-2 minutes before slicing.