Finding a gluten-free pizza base recipe you love can be like searching for the foodie version of your soul mate: you know there’s a good one out there but you have to go through a lot of duds before you find ‘the one’.
We’ve filtered through the options and this pizza base is definitely ‘the one’.
It’s light and crunchy, packed with good-for-you nutrition and is anything but boring flavour wise. Using a combination of teff flour and gluten-free flour, it has a slightly nutty taste that’s satisfyingly savoury. And did we mention how easy it is to make?
You’re going to want to bookmark this one, it’s a keeper.
Serves 4
Prep time: 25 mins + 2 +1/2 hours resting
Cook time: 5 mins
Ingredients
- 1 cup
- 1 cup Luke warm water ( 30 deg)
- 1 Tbsp honey
- 1 packet dry yeast
- 1 tbsp extra virgin olive oil
- 2 eggs, whisked
- 1 cup Ivory Teff Flour
- 1 cup gluten free self raising flour
- 2 tsp psyllium husk
- 1 tbsp salt
- extra Teff flour for kneading
Method
- In a medium bowl, whisk together your water, honey and yeast until well combined, leave for 5-10 minutes until the yeast “blooms” and comes alive, it will be foaming, cloudy and active.
- Once your yeast is active, whisk in your olive oil and eggs.
- In a separate bowl mix in your Teff flour, gluten free flour and psyllium husk until well combined.
- Make a well in the middle of your dry ingredients and pour in your wet ingredients. Mix slowly until thoroughly mixed and well combined.
- Cover with a damp clean tea towel and leave to double in size in a warm place for 2 hours.
- Sprinkle some flour onto a bench, place your dough on flour and knead into 4 nice round balls.
- Place on a baking tray dusted with flour, cover, and leave to rise again for another 30 mins.
- Roll out into flat pizza bases, I did this on baking paper, top with your favourite pizza flavours, cook on a tray in a super hot oven or a pizza maker and enjoy!