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Gluten-free pizza
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Total Time:
45 minutes
Gluten-free pizza: Thin, crisp, and irresistibly delicious!
Ingredients:
  • 250 ml semi-skimmed milk
  • 1 x 7 g sachet of dried yeast
  • 2½ teaspoons caster sugar
  • 400 g gluten-free bread flour plus extra for dusting
  • 1 teaspoon xanthan gum
  • 1 teaspoon fine sea salt
  • 1 large free-range egg
  • olive oil
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons cider vinegar
  • ½ a bunch of fresh basil (15g)
  • 1 clove of garlic
  • 1 x 400 g tin of plum tomatoes
  • 2 x 125 g balls of buffalo mozzarella
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7 with a pizza stone or large baking tray inside. Warm milk in a pan, then mix 50ml with yeast and sugar in a jug until bubbling. In a bowl, sieve flour, xanthan gum, and salt and make a well. Combine egg, 3 tablespoons of olive oil, and remaining milk in another bowl, then add to the well along with the yeast mixture. Stir with a fork until a smooth dough forms. Mix bicarbonate of soda and vinegar in a cup, then knead into the dough. Place dough in an oiled bowl, cover, and let it rise for about 1 hour until doubled in size. Make the topping by cooking basil stalks and garlic in olive oil, then add tinned tomatoes and cook until thickened. Blend with basil leaves, season, and set aside. Divide risen dough into four pieces, roll out, and place on the preheated stone or tray. Spread tomato sauce, mozzarella, and bake for 10-12 minutes until golden. Top with basil leaves and serve.

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