Ok, I adore pizza. As with most people who have needed to go gluten and dairy free, pizza is the food I missed the most – until now!
As you may know from my previous recipes, this is not the first time I’ve attempted making a pizza base…I’ve tried other people’s recipes, I’ve tried making many of my own, and this is the first one that I actually felt was pretty similar to the real thing. More importantly, my daughter (who can’t have dairy or yeast) also gave it her seal of approval – hurrah! Now, without being able to add yeast, it doesn’t have the yeasty flavour we’re used to, but we love it in spite of that!
It’s thin like the beautiful Italian pizzas I remember, crispy around the edges, and strong enough to pick up a slice and take a good bite…this makes me happy 🙂
I love mine as thin as possible, whereas my daughter enjoyed rolling hers to be a bit thicker – it’s a matter of personal preference and works well both ways. Feel free to experiment to get your perfect pizza! And it’s definitely a fun recipe to involve the kids in…
| Servings |
pizzas
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- 100 grams brown rice flour
- 100 grams 'sweet' white sorghum flour
- 40 grams arrowroot starch
- 1 tbsp psyllium husk powder
- 1 tsp salt just less than...
- 1/8 tsp baking powder
- 1 cup warm water (250 ml)
- 2 tbsp extra virgin olive oil
- 1 tsp maple syrup
Ingredients
dry ingredients
wet ingredients
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- Mix together all the dry ingredients in a large bowl.
- Mix together the wet ingredients (I like to use a measuring jug for ease of pouring, but a bowl would do fine!)
- Pour the wet ingredients into the dry and mix together until well combined. You should have a slightly sticky, doughy ball.
- Cover with a damp tea towel to prevent the outside of the dough from drying out and leave for about 15 minutes for the psyllium husk powder to bind with the moisture.
- During this time, cut 2 pieces of baking paper to roll out 2 good sized pizzas on, and preheat the oven to 180 degrees celcius (fan).
- Once the 15 minutes are up, divide your ball of dough in half and shape into 2 balls. Place these into the middle of each of your sheets of baking paper, and roll out to the size you would like your pizza to be. I love mine thin and it was approximately 27cm diameter, my daughters' one was thicker and approximately 22cm diameter. Both came out well!
- Transfer these pizza bases onto baking trays (still on the baking paper), and cook in the oven for 12 minutes.
- Take out of the oven and top with toppings of your choice! We used homemade pizza sauce, a selection of veggie toppings, and my recipe to make vegan cheese melt like real cheese...(recipe coming soon!)
- Pop them back in the oven for about 12 to 15 minutes, or until your toppings are cooked to your liking.
- Once cooked, use a large slotted turner/ spatula to loosen the pizza off the baking paper and help slide it onto a board to slice it up. My daughter's slightly thicker pizza was very easy to transfer off the baking paper, my thin one took maybe 20 seconds of loosening before being able to move it from the paper to the chopping board 🙂
