I love pizza and I was missing it when I reduced my wheat consumption, but recently I've been thinking about it and have a few goes at making this version.
Gluten-free Pizza Dough
This is not like a bread dough it is more like a paste.
6tbs warm water
150g mashed potato
1 tsp sugar
1tsp Doves Farm 'Quick Yeast'
Mix together in the bowl of an electric mixer, cover and leave in
a warm place until it smells boozy and is frothy.
 |
| Boozy smelling bubbles |
375g gluten-free bread flour
1 ½ tsp salt
190ml milk
1tsp vinegar
2tbs olive oil
Sift the flour into the bowl with the frothy potatoes and add the
rest of the ingredients. Mix with the paddle/"K" beater for 4 minutes
at a medium slow speed. Cover and leave in the warm place again for 30 minutes.
 |
| The 'Dough' |
Oil 4 large baking trays and put a quarter of the dough on to the
centre of one. Then using a pallet knife dipped in water spread the dough out
into a circle or oval as evenly as you can. Cover and leave to rise while you
do the other 3 bases.
 |
| Almost round! |
Leave them all to rise for 10-15 minutes.
Preheat the oven to 180˚C, GM 4.
Bake the bases until dry on top, firm and beginning to brown,
about 15 minutes.
 |
| The cooked 'B' side |
Remove them from the oven and take the bases off the trays and
leave on wire racks.
 |
| Ready to go |
Turn the oven up to the highest setting and put a heavy baking
tray into the oven at the top.
Brush the top of the bases with oil and turn over. Cover the bases
with your favourite toppings and bake directly on the pre heated baking tray
for 10-15 minutes, until bubbling and golden.
(If using a pizza stone put it into the oven before you turn it on
to bake the bases.) Makes 4 bases about 27cm in diameter.
 |
| Pizza! |
It could have done with a minute or two under a hot grill. Next time I'll use the oven with the grill in it and turn it on to finish the top.
There is some 'dough' left... almost supper time.....
No comments:
Post a Comment