Pizza for gluten-haters (GF)

I don’t think there’s anything more tragic than going out for pizza with a gluten- or wheat-intolerant friend and watching them order a salad. Because everyone deserves to eat this Italian invention, I present you here with a very solid gluten-free recipe for pizza dough which went down a treat with each gluten-lover and -hater I served it to.
Set your oven to 220ºC/425ºF.

What you’ll need

For the crust
2 tbsp dry yeast
1 1/3 cup brown rice flour
1 cup gluten free flour (I used Doves Farm)
1 1/2 tbsp xanthan gum
1 tsp salt
2 tsp unflavored gelatin powder
2 tsp Italian herbs (oregano and basil)
1 1/3 cup warm milk
1 tsp sugar
2 teaspoon olive oil
2 tsp apple cider vinegar
1/2 cup rice flour for dusting/rolling

To go on top
1 1/2 cup tomato/pasta sauce
2 cups cheese
Any toppings you choose (I used tomatoes, mushrooms, olives, peppers, ham, jalapeños, spinach and fresh basil)
black pepper

What to do

After setting your oven to 220ºC/425ºF, mix together the yeast, flour, xanthan gum, salt, gelatin powder and Italian herbs in a large bowl. Using electric beaters on a low speed, add the milk, sugar, olive oil and vinegar.

By this point, you should have achieved a doughy consistency, but you may need to add a bit more milk or flour to get it just right. Divide the dough into three even portions, and using rice flour to dust your countertop and rolling pin, roll each portion of dough to the same shape as your baking trays.

Transfer the dough to the trays and bake for 10 minutes at 220ºC/425ºF. Take the pizza base out of the oven, cover evenly with tomato sauce, layer on your toppings and sprinkle with cheese. After cracking a generous helping of black pepper over the top (that is if you are a fan), pop the pizza back in the oven for an additional 15 minutes or so until the crust is nicely browned.

Remove from the oven and devour.

This recipe makes enough dough for three medium-sized pizzas.

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