I had previously written about my attempt at gluten free pizza dough here but last night I had another go with even better results. I basically used the same recipe as before but rolled the dough much thinner and it worked much better! The other benefit is that now the pizza dough goes twice as far, so I got four pizza bases from the one batch. I rolled out all four bases on baking paper then wrapped three of them in cling wrap to freeze for future use. I used a lid from a large Tupperware bowl as a support to keep them flat in the freezer.
This batch costs under $3.00 to make (75 cents each), so that represents a huge savings compared to the pizza bases I had been buying which were $4.00 each. I usually make pizza once a week so that is a $156 saving for the year! This base turned out the best that I have had yet since being gluten free, it was nice and crispy which isn’t always the case with gluten free bases. I find that a good trick is to put less topping on than you would put on a regular pizza base. I probably only used about 2-3 tablespoons of crushed tomato as a sauce, with a little garlic, onion, salami and mozzarella. A good drizzle of extra virgin olive oil on top helps to make it delicious and crispy.
- 1 cup slightly warm water
- 1 tsp salt
- 3 tsp yeast
- 1 tbsp olive oil
- 1 egg
- 3 3/4 cups SR gluten free flour (I like Aldi brand best)
- Place water, salt, yeast, egg and oil in bowl.
- Whisk with a fork.
- Add flour, mix with a knife and then combine with floured hands to form a dough.
- Divide dough into four pieces, press into a flat shape on floured baking paper with floured hands.
- Roll till very thin with a rolling pin. I made each base approximately 30 cm in diameter.
- Slide base onto a pizza tray. Mine has holes in it which helps the base to cook evenly.
- Top and bake at 220 C for approximately 22 minutes.