Simply the Best Gluten-Free Pizza

Hello Lovelies,

As you may have guessed I love a good pizza, especially when there is a large gaggle of friends to share it with, so when a couple of months ago I found out I needed to cut wheat from my diet my proper pizza was something that was going to have to go.  But fear not fellow gluten-free babes, I did a lot of experimenting and after many many failed attempts I finally found the perfect pizza mix.  This recipe has no trickery or weird ingredients that try and compensate for the lack of wheat, I tried many of them, but they all seemed a bit lackluster and left me with a funny taste in my mouth (not good!)  This literally swaps the bread flour for gluten-free bread flour, easy peasy and seriously delish, so lets get cracking hold onto your hats ladies and gents, lets go gluten-free!  

Ingredients:

3 cups of gluten free flour

1 tsp salt

1/2 tsp baking powder

3 Tbsp sugar, divided

1 Tbsp yeast (sachet)

1 1/4 cup of warm water, divided

1 Tbsp olive oil

Preheat oven to 190 C

In a small bowl, combine yeast and 3/4 cup of warm water - too hot and it will kill the yeast.  Let it sit for 5 minutes to activate, then sprinkle in 1 Tbsp of the sugar a few minutes in.

In a separate bowl, combine the gluten free flour, salt, baking powder and remaining 2 Tbsp sugar, then whisk until it is well combined.

Make a well in the dry mixture and add the yeast mixture, a wooden spoon then add your oil and an additional 1/2 cup of warm water before stirring. Mix your dough with a wooden spoon until it is all combined, at this point I normally need to add a little bit more flour as it is always slightly sticky. 

Once your dough is combined lightly coat an upside down baking tray (or a pizza stone if your really fancy) with olive oil then rub some onto your hands, as this recipe calls for squishing rather than rolling of the dough.

Now flatten the dough with your hands, it wants to be pretty thin about 1/4 of an inch thick.

Once it is flattened put the pizza in the oven to pre-bake, it needs about 20 mins on 160 C until it begins to look dry.  Cracks may appear, but its completely normal. 

Once you have your base, you can start betting creative, I like a tomato and basil sauce (tinned tomato and fresh basil) a smattering of goats cheese and scrummy buffalo mozzarella, then topped with a few basil leaves when it comes out of the oven, BLISS!

Just a bit of food porn to make your mouth water.

 Will you be trying a bit of gluten-free cooking?