Our team spend a lot of time attending gluten free Expos around Australia and one comment we frequently here is this: “I’ve recently been diagnosed as coeliac and I’m devastated I can no longer eat normal pizza, the wheat free pizzas I’ve tasted so far are terrible”. It’s easy to understand why they say this, after all, there are some very poor quality gluten free options for pizza bases. They tend to be quite dry and tasteless.
The good news is, you can maintain a gluten free diet and still enjoy pizza! The recipe below produces a delicious base, perfect for your favourite toppings; it takes a bit of work but we assure you, it is well worth the effort.
Makes 3 pizza bases
- 2 cups self raising flour
- 1 1/3 cups pastry flour
- 7 gms active dry yeast
- 1 tsp fine sea salt
- 5 ml extra virgin olive oil
- 225 ml ice water
- 70 ml lukewarm water
- In a bowl mix yeast with warm water for 20-30 seconds.
- Place flours in stand mixing bowl and mix on low speed gradually adding ice cold water.
- Add yeast mixture to mixing bowl then mix for a minute on low speed.
- Add salt and mix for another minute.
- Add oil and mix for 1-2 minutes on low speed until oil has absorbed into dough.
- Transfer from bowl onto a flat surface and begin kneading for 2-3 minutes.
- Transfer into a bowl and cover with gladwrap and place in fridge for 24 hours.
- Remove from fridge and place in mixer for 30 seconds on a low speed to de-gas dough.
- Divide dough into 3 balls and cover with glad wrap for 24 hours.
- Remove from fridge and let the dough sit until it reaches room temperature.
- Add a dough ball to your baking tray and roll out.
- Add toppings and cook.