Pizza means love, I mean it doesn’t really but to me it does!
When I make pizza something magical happens, memories come flooding of my nonnas in their kitchens, of family lunches where we were all together… Pizza simply brings happiness.
When I first started a gluten free diet however there really weren’t any great pizza bases around so I had to make my own.
It is also true that the heat of your oven will also contribute to a magnificent pizza base. If you’re able to buy a gas pizza oven like the Ooni Koda (Amazon) do it, as you’ll not be disappointed with the crispy delicious pizza you can make with it!
Below is my Easy Gluten Free Pizza Base recipe as featured in my Gluten Free Rustic Italian (Amazon) cookbook.
It will not disappoint! I would love to hear how you go with it.
Dee x
Easy Gluten Free Pizza Base
Ingredients:
1 Cup Water Warm
1 1/2 tsp Yeast Instant Dried
2.5 Cups Plain Flour Gluten Free
1 1/2 tsp Salt
1-2 Tbsp EVOO for drizzling
Method:
1 Add warm water and yeast to a large bowl and stir through. Let proof for 5 minutes.
2 In a separate bowl combine flour and salt. Add half the flour and salt mixture to the proofed yeast and stir well with a spoon or silicone spatula.
3 Add the other half of the flour mixture and stir until it becomes thick.
4 Drizzle a little EVOO on hands and knead dough lightly to form a ball. The EVOO will help stop the dough sticking.
5 Rest dough in a warm spot for 20 minutes in bowl covered with plastic wrap and preheat oven to 200⁰C fan forced. Line 2 pizza pans with baking paper and lightly drizzle EVOO on top.
6 When dough is ready, divide in half and transfer onto the oiled baking paper. Drizzle more EVOO on top. With your fingers and palms, press dough down until you make a flat base approx. 5mm thick either in the shape of a circle or rectangle depending on your pan.
7 Place pizza base and pan into hot oven and par bake for 10-15 minutes until just turning golden.
8 Remove from oven. Either let base cool then freeze for use at another time, or top with your favourite toppings and bake in the oven for a further 10 minutes, until edges have browned. If you prefer a crispier base, remove the pan when returning the pizza to the oven.