You will need
When making pizza we like to follow the theory - less is more. Keep your toppings to 2-4 will allow you to enjoy all the flavours. Adding your fresh greens (spinach, rocket, herbs) after cooking keeps them from wilting and the freshness alive. Drizzle sauces, balsamic, oil or sprinkle sea salt after cooking.
Makes 6 medium bases.
In a medium-sized bowl, mix together all the ingredients. Ensure the dry ingredients are well combined with the liquids to form a ball of dough.
Divide the dough into 6 even portions.
Take one portion and on a floured surface, roll it out to just smaller than a dinner plate, about 5mm thick. Sprinkle gluten free flour as needed to prevent sticking, but be cautious not to over-flour. Place the rolled dough on a floured board, lightly flour the top, and continue with the remaining portions, stacking each rolled base on top of the previous one. Cover the stack and let it rise.
30 minutes before cooking, preheat your oven to 200°C and place your pizza stone or baking tray in the oven to heat. On a gluten free floured surface, board, or silicone mat, add your toppings. Remember, less is more. Ensure the base can move freely on the surface for easy transfer to the oven using a pizza peel or a couple of spatulas.
Carefully transfer the assembled pizza onto your hot tray and bake for 10-15 minutes.
Once cooked, garnish as desired and enjoy your gluten free pizza!
Bread Maker Option:
We love using the Panasonic SD-R2530 for our gluten free pizza dough. Add your ingredients to your bread maker pan in the following order: yeast, sugar, water, Gluten Free Rustic White Bread Mix, salt, vinegar and oil.
Select the gluten free pizza setting and press go (if your bread maker does not have a specific gluten free pizza setting, we recommend that you use the conventional method).
After 5 minutes use a soft spatula and scrape down any unmixed dry ingredients. Some models have a beep reminder to do this.
Close the lid and30 minutes later your dough is ready for rolling.