Great British Chefs came up with a recipe that answers to the gluten diet issue - a gluten free pizza. This might sound like all other gluten free pizza but what makes it different is its consistency as it features seasonings that are all authentic and fresh! In their own Italian way, less is more!
For the dough
300g rice flour
100g gram flour
200g potato flour
3 level tsp. xanthan gum
1 ½ tsp. salt
90 ml olive oil
3 x 7g sachet fast-action dried yeast
400 – 450 ml warm water
For the tomato sauce:
1 tin (400g) Italian tomatoes
½ tsp. salt
A pinch of sugar
A few grinds of black pepper Toppings
- Preheat the oven as hot as it goes (my oven goes up to 220°C). Put the flours, salt, xanthan gum, olive oil and yeast into a food processor and pulse until combined. Add the water, a little at a time and pulsing between each addition, until you have a soft, but not sticky, dough. You may not need all the water. Pop the dough in a plastic sandwich bag or wrap it in cling film while you make the tomato sauce.
- Simply blitz the toms with the rest of the ingredients with a handheld blender until smooth.
- Cut the dough into 6 equal pieces and roll each out into a thin round, about 9 inches in diameter and place each on a (GF) floured baking tray. You may need to do this in batches, but you can leave your rolled out pizza bases until you’re ready to bake them.
- Ladle the tomato sauce on top over each pizza, and spread it with the back of the ladle almost to the edge. Arrange whatever toppings you are using, plus a drizzle of olive oil. Pop the pizzas in the oven and bake for about 15 minutes, or until crisp and golden.