Gluten Free Pizza Base

Small

330g warm water

0.5 packet active dry yeast (1 1/8 tsp)

330g Gluten Free Bread Mix

2tbs extra virgin olive oil

1tbs apple cider vinegar

1tsp raw sugar or rice malt, optional

Family

500g warm water

1 packet active dry yeast (2 1/4 tsp)

500g Gluten Free Bread Mix

3tbs extra virgin olive oil

1.5tbs apple cider vinegar

1.5tsp raw sugar or rice malt, optional

In a large bowl, combine ingredients

•  Mix well by hand or in your favourite electric mixer until well mixed (5mins), scrape down the sides regularly

•  Let the dough stand for 15 mins to thicken

•  Shape the dough into a ball and let rise in a covered bowl or container for a further 30-45mins or alternatively: you can keep the dough in the fridge for up to 12hrs (thaw 1hr prior to use)

•  When you are ready, preheat your oven to 225-250C  on pizza setting or fan-forced

•  Divide the dough into 150-200g portions and shape into balls

•  Dip or dust the dough balls generously with rice flour.

•  Using a rolling pin, roll one dough ball to a thickness of 2-3mm in between two sheets of baking paper

•  Peel the top sheet of baking paper

•  Add your desired topping, do not add too much wet ingredients as this will make for a soggy pizza

•  Bake your pizza in your preheated oven for 20-30mins or until golden brown

Pizza Bianca:  Mist or drizzle your rolled pizza dough with extra virgin olive oil, scatter some chopped rosemary and sea salt

flakes.

FREEZER friendly PIZZA: Cooked pizza can be frozen and without thawing, it can then be topped and baked, making it very convenient to have in your freezer