Gluten-Free Pizza – Home Made!
Having never experimented with making my own pizzas before, I didn’t expect much from my first foray. I was genuinely surprised, then, when in less than thirty minutes I had produced a doughy, unbiscuit like pizza with no strange aftertaste! The xantham gum holds the dough together well, ensuring you won’t get that crumbly texture infamous to gluten-free bread.
I made my favourite pizza, a Capriciosa, but feel free to put whatever toppings you like on the base.
Ingredients (per pizza)
For the base:
- 200g gluten free flour (we used Dove’s which can be found in many supermarkets)
- 1 tsp xantham gum
- ½ tsp salt
- 7g sachet dried yeast
- 2 tbsp olive oil
- 1 tbsp rosemary, chopped finely
- A small amount of water
For the topping:
- ½ can tinned tomatoes
- ½ tsp dried oregano
- 1 x ball of buffalo mozzarella
- 1 garlic clove
- 4 x cooked artichoke hearts
- 4 x slices of parma ham
- Handful of mushrooms, sliced
- 1 x tbsp capers
- Handful of black olives
- Basil, to serve
1 – Heat your oven to 220C Fan/200C/Gas Mark 7. Mix your flour, xantham gum, salt, olive oil, rosemary and yeast together in a food processor ensuring it is evenly mixed.
2 – With the food processor still running, gradually add water until the mixture is soft. Make sure not to saturate it; the mixture should be soft, not sticky.
3 – Tip the mixture onto a work surface and knead well until it comes together.
4 – Roll your dough out onto a lightly oiled baking sheet, depending on how thin-sliced you would like your pizza.
5 – Clean out your food processor and add the tinned tomatoes, oregano and garlic. Blend to a fine paste. Spread this sauce over your dough, close to the edges and add your toppings. Leave to stand for 15 minutes.
6 – Cook your pizza for 15-20 minutes until the edges begin to turn golden. Remove from the oven, add basil and slice!
With gluten-free pizza so surprisingly easy to make it’s strange that so few establishments offer it!