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

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

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