Gluten Free Pizza Base

Gluten, dairy, soy, egg free

Pizza is one of those foods that most people really miss when they can't have wheat or gluten anymore. I know I did and over the past 15 years I've tried just about everything. Recipes from books and from the internet. I've mixed flours with varied results but never anything I was really happy with. Finally I hit upon a simple, easy recipe that literally takes just a few minutes to put together, can be kneaded like the real thing and makes a thin pizza crust that really does the job. My gluten eating husband who still eats "real" pizza from the various little takeaways around town says that it is a "convincing thin crust"

I don't have a pizza stone (it's on the wish list) or even pizza trays so I just make do with what I have available to me and it does the job. The dough is probably enough to do a couple of "family sized" thin crust pizzas but I make individual serve sized bases and we all "decorate" them ourselves according to our tastes. It makes 6 of these.


Ingredients:
500g gluten free plain flour (I use 1 box of Orgran gf plain flour)
2 sachets dried yeast
1 cup warm water
1/4cup olive oil

Method:

Add the yeast to the warm water and stir, let it sit for a couple of minutes to activate and froth.
Pour the flour into a large bowl, add the yeasty water and oil and mix. I use the paddle beater on my Kitchenaid and turn it on to a low speed.
Mix for a few minutes. The flour will form into a soft, sticky dough. If it still resembles breadcrumbs, add more warm water a little at a time.
Once you have a convincing dough, remove it from the mixer and knead by hand until smooth. Cover with a tea towel and sit the bowl in a warm place to let the yeast rise for about an hour or so.

When you come back, preheat your oven to 250C

Knead your dough again.

Roll out dough between 2 sheets of baking paper in the sizes you require (this is a really handy technique that stops dough sticking to the bench or rolling pin without incorporating extra flour).

Transfer to your baking tray of choice. I use oiled baking trays.
Lightly spray oil over the tops of your crusts and bake them for a few minutes.

Your crusts are ready to use.
Top as desired and cook again until the toppings are heated through and whatever cheese you have used is melted and hot.

Any leftover crusts can be frozen, just allow them to sit on the bench for a few minutes before topping and cooking them.