After trying store-bought gluten-free flour mixes for pizza, I decided to try and make my own dough, hoping I'd get a more natural taste and texture, since the pre-made mixes I have used always make a gummy and kinda sweet dough (for my taste, at least).
So I thought I'd try using a mix similar to this bread I make, though with a different baking procedure than with standard pizza dough.
Start by mixing the dry ingredients first, then add the lukewarm water, the olive oil and the honey and whisk thouroughly. In fact, since there is no gluten, you won't get a dough that can be kneaded with your hands, but only whisked.
Then grease the baking pan (I used a round one, 30 cm diameter), pour the batter on it and spread it, evening it out with a spatula or spoon (see picture below).
At this point I let the dough rest for 30 minutes (according to the instructions on the dry yeast bag) and pre-heat the oven at 220 C° / 390 F.
In the meantime you can get your pizza dressing ready, I simply whisked together some tomato sauce, salt, olive oil and oregano.
Once the leavening time is over, put the pizza dough without the dressing in the oven and let it bake for 10 minutes, so that it will get a thin, slightly colored crust.
At this point you remove the base from the oven and quickly add the dressing, the tomato sauce mix first and then whatever you like for the topping. I added vegan cheese, olives, red onions and grilled veggies. My boyfriend D. and I totally LOVE this topping!
Now the pizza goes back into the oven for another 10-15 minutes, depending on your oven, so keep your precious pizza checked so that the crust won't burn 😉
And here it is your gluten/dairy-free pizza, crunchy and soft at the same time!
I really hope that you will give this pizza crust a try and would really love if you'd let me know what you think of it!
Ciao!
Sonia
Ingredients (1 pizza - 30 cm diameter)
200 gr gluten free flour (I used 150 brown rice + 50 quinoa)
50 gr (potato) starch
1 tablespoon ground flaxseed
1 teaspoon salt
5 gr gluten-free dry active yeast
1 tablespoon olive oil
200 gr lukewarm water
1 teaspoon honey
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