Pizza crust - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes one 12" thin crust pizza
| 85 |
g |
brown rice flour |
| 85 |
g |
tapioca flour |
| 2 |
tbsp |
dry milk powder |
| 7 |
g |
packet dried yeast |
| 2 |
tsp |
xanthan gum |
| 1 |
tsp |
unflavoured vegetarian gelatine |
| ½ |
tsp |
salt |
| 1 |
tsp |
olive oil |
| 1 |
tsp |
vinegar |
| ½ |
tsp |
sugar |
| 150 |
ml |
warm water |
|
|
toppings of choice |
preheat oven: 200°C, 400°F, Gas 6
| 1. |
In a mixing bowl combine the rice flour, tapioca flour, milk powder, dried yeast, xanthan gun and gelatine.
|
| |
| 2. |
In a separate bowl mix the olive oil, vinegar, sugar and warm water. |
| |
| 3. |
Make a well in the centre of the dry ingredients and add the wet mixture. Beat well for 5 - 6
minutes by hand, or for 3 minutes in a food mixer. The dough should be soft and slightly sticky.
|
| |
| 4. |
Line a baking sheet with baking parchment, or lightly oil and flour. Put the dough on the baking
sheet and using your hands knead the dough into a circular shape. Sprinkling with flour to stop sticking.
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| 5. |
Make the edges slightly thicker to retain the filling. |
| |
| 6. |
Bake the pizza base for 10 minutes. |
| |
| 7. |
Top the pizza with toppings of your choice and put back into the oven for 25 minutes, until golden
brown and base crispy.
|
| |
This pizza is delicious either hot or cold and family members or guests will not notice the
difference. Why not make small pizzas, approximately 3-4 inches in diameter to serve as a great
buffet food, or little snacks.
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