Gluten Free Pizza Base
When making pizza we like to follow the theory - less is more. Keep your toppings to 2-4 to allow you to enjoy all the flavours. Adding your fresh green (spinach, rocket, herbs) after cooking keeps them from wilting and keeps the freshness alive. Drizzle sauces, balsamic, oil or sprinkle sea salt after cooking.
This makes 4 medium sizes thin bases
- 400g Wholesome Breadmix
- 475mls Water
- 10mls Cider Vinegar
- 5g Salt
- 5g Active Dried Yeast
- 5g Sugar
Preheat your oven to 200°C and place your pizza stone/ baking tray in the oven to get to temperature at the same time.
Mix all the ingredients together until they form a dough.
Divide into 4 portions and leave to rise.
On a floured surface roll out your dough, you may need to keep sprinkling flour so you can move to around, just go cautiously as you don't want a heavy floured base. You want it to me easily to move for transferring onto your tray.
Top with your topping; remember less is more
Carefully transfer on to your hot tray and bake for 10-15 minutes.