Gluten Free Pizza
Make this easy and incredibly delicious gluten free pizza!
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Servings: 1 pizza
Ingredients
- 1 tablespoon ground psyllium husk
- ½ cup + ¼ cup lukewarm warm water
- ½ cup / 2.1oz / 60g rice flour
- ½ cup / 2.3oz / 65g tapioca starch or arrowroot
- ¼ cup + 2 tablespoon / 1.4oz / 40g oat flour
- 1.5 teaspoon sugar
- 1 teaspoon / 4g dried yeast
- ½ teaspoon salt
- 1 teaspoon olive oil
- 1 teaspoon apple cider vinegar
Toppings
- ½ cup tomato or pizza sauce
- 1 teaspoon dried oregano
- 2 cups / 8.1oz / 230g shredded mozzarella
- 5.3 oz / 150g mozzarella ball sliced
- Fresh basil leaves
- 1 tablespoon olive oil
Instructions
Make the dough
- Add the psyllium husk powder and ½ cup lukewarm water to a small bowl and stir to combine.
- Mix the yeast with the remaining ¼ cup of water and sugar and allow to rest for 10 minutes to activate the yeast. It will start to bubble when it’s ready.
- Add the dry ingredients (flour, tapioca starch and salt) to a mixing bowl or stand mixer bowl. Stir and then add the activated yeast mix, psyllium mix, olive oil and apple cider vinegar.
- Mix in the stand mixer or knead the dough until smooth and all the ingredients are well combined. The dough will be a little sticky at this point.
- Turn out the dough onto a well floured parchment lined surface and, with oiled hands, gently knead and shape into a ball then cover with a clean tea towel or plastic wrap/cling film so it doesn’t dry out for 15 minutes.
- Roll the dough into a circle using a rolling pin then press with your hands to stretch a little, rotating the dough, to ensure that it doesn’t stick to the surface. Form a 10 inch circle.
- In the meantime, preheat the oven to 475F. Oil a pizza pan well, or large baking sheet and place in the oven until hot. Immediately transfer the pizza base off the parchment to the pan.
For the toppings
- Quickly add toppings so the pan doesn’t get too cold. I added tomato sauce, oregano, shredded mozzarella and sliced mozzarella.
- Brush the pizza crust with olive oil.
- Cook for about 15 minutes until the crust is golden and all the cheese has melted.
- Slice and top with fresh basil, a good glug of olive oil and some black pepper.
Notes
Make sure the pizza pan is hot - this will ensure a crispier base
Brush the crust with olive oil for a golden crust
Flour the surface well to avoid sticking and best to do this on floured parchment to make transferring to the pan easier
To make ground psyllium you can put whole psyllium in a high speed blender and blitz until fine. This will give the dough a little stretch
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
