Homemade Gluten-Free Pizza
How to Make Gluten-Free Pizza that Tastes Amazing
Equipment
Ingredients
For the pizza base
- 315 g homemade gluten-free flour mix see above
- 13 g Psyllium husk powder
- 5 g salt
- 5 g Honey to activate the yeast
- 7 g Gluten-free instant dry yeast
- 420 ml warm water around 40°C/105°F
- 30 ml Extra virgin olive oil
For the sauce
- 300 g fresh tomatoes blended
- 4 cloves garlic minced
- 30 ml Extra virgin olive oil
- pinch of fresh basil
- ½ tsp salt
- ¼ tsp black pepper
Toppings (customisable)
- 200 g Eatlean Lactose-free cheese - original
- Fresh basil leaves
- 25 g Parmigiano Reggiano optional
- Extra virgin olive oil
- 1 tsp Dry oregano
- You can choose your own extras: sliced cherry tomatoes olives, mushrooms, bell peppers, French ham, or thinly sliced prosciutto.
Instructions
Prepare the Dough
- If you use active dry yeast, you must activate it. Simply mix it with warm water and sugar. Let it sit for 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- In a separate mixing bowl, add psyllium husk powder and lukewarm water. Stir very well to avoid lumps. Set aside.
- Combine the gluten-free flour mix, sugar, instant yeast, and salt in a large mixing bowl. Mix well.
- When your psyllium husk becomes a gel-like substance, add it to the dry ingredients and mix until a dough forms.
- Sprinkle generously gluten free flour on a clean surface and knead the dough lightly for about 3-4 minutes until it becomes smooth (it will feel slightly sticky but manageable). If it is too sticky, add more gluten-free flour at a time.
- Shape the dough into a ball, place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
Make the Tomato Sauce
- Heat olive oil over medium heat in a small saucepan and sauté the garlic until fragrant (about 1 minute).
- Add the blended tomatoes, basil, salt, and pepper. Put the heat very low. Simmer for 10-15 minutes, stirring occasionally.
- Remove from heat and let the sauce cool slightly.
Preheat the Oven and Prepare the Pizza Base
- Preheat your oven to 220°C (430°F) and place the baking tray into oven to heat a bit.
- Once the dough has risen, divide it into two equal portions.
- Grease your hands and roll out each portion on parchment paper.
- Use your fingers to to form a thin, round base.
- Transfer the parchment paper with the rolled-out dough onto the preheated baking tray.
- Spread a thin, even layer of tomato sauce over each pizza base, leaving a small border for the crust.
- Using your fingers, grease the borders of your pizza with some olive oil, it will give a perfect crispy crust.
Bake
- Bake your base with the tomato sauce first for 10 minutes.
- Take the pizza out add the grated cheddar cheese, parmesan and your chosen toppings, drizzle some olive oil and bake for extra 8-10 minutes.
Notes
Gluten-free pizza can taste just as good as traditional pizza, despite initial challenges in the gluten-free journey.
This recipe features a homemade gluten-free flour mixture and psyllium husk for elasticity, yielding a crispy crust.
The process includes making a simple tomato sauce and customising toppings for a personal touch.
You can prep dough in advance and even freeze it for later, making gluten-free pizza convenient.
This foolproof recipe allows for experimentation with toppings and flavours, ensuring enjoyment for everyone.
YourDani x x
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