For many people, pizza is the perfect food. Combining meat, vegetables, dairy and relatively few carbs, pizzas can either be a healthy snack or a guilty pleasure depending entirely on how you make it. Unfortunately for many people, truly great pizza has been very hard to find – those who can’t tolerate gluten or wheat. This pizza dough recipe is the result of many experiments in combining various gluten free flours and gluten substitutes. The cooked base has a pleasant chewiness from the use of psyllium husks and a beautiful golden brown crust.
140 grams Rice Flour (you can use white, brown, or a mix)
70 grams Tapioca Starch (can be substituted for Potato Starch)
70 grams Cornflour (make sure it’s a gluten free brand)
20 grams (2 tsp) Soy Flour (can substitute Millet Flour or Garbanzo Bean/Chickpea flour)
12 grams (1 heaped tbsp) Psyllium Husks (preferably powdered)
6 grams (1 tsp ) Guar Gum (Can be substituted for Xanthan Gum)
12 grams (2 tsp) Instant Dried Yeast
8 grams (1 tsp) Baking Powder
8 grams (1 tsp) Sea Salt
25 ml Olive Oil
20 grams (2 tsp) Sugar
10ml (2 tsp) Vinegar (gluten free)
Mix together all of the dry ingredients. Add the oil, vinegar and water Stir together for about 1 minute, until all ingredients are well mixed. Separate the mixture into 2 equal lumps. Place each lump onto a separate square of oiled baking paper. Drizzle each lump of dough with plenty of oil to prevent sticking, then press the dough out with your fingertips to form the pizza base. Cover the bases with another piece of oiled baking paper or plastic wrap, and allow to rise for one hour. Add toppings and bake on a preheated pizza stone for best results. You will need to use a pizza peel or an upside down flat baking tray to slide the pizza on its sheet of baking paper into the oven. Enjoy!