Pizza-margherita

Gluten-free pizza dough

Delicious, crispy pizza bases that everyone can enjoy

, 27 February 2019

(15 votes)

Gluten-free pizza dough

  • Cook: 45 Mins
    plus proving

  • Serves: 6

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Nutritional Info
Each 114g serving contains

  • Energy

    1178KJ

    282KCAL

    14%

  • Fat

    4.2g

    med

    6%

  • Saturates

    1.0g

    low

    5%

  • Sugars

    3.4g

    low

    4%

  • Salt

    0.80g

    med

    13%
of your reference intake.
Typical energy values per 100g: 1033kJ/247kcal.
Ingredients
  • 180ml semi-skimmed milk, at room temperature
  • 7g sachet Easy Bake Yeast
  • 2tsp caster sugar
  • 400g gluten-free bread flour, plus extra for dusting
  • 1tsp xanthan gum
  • 1 medium egg, beaten
  • 1tbsp extra virgin olive oil
  • ½tsp bicarbonate of soda
  • 2tsp white wine vinegar
Method

  • Pour 50ml of milk into a bowl with the yeast and sugar. Stir to combine, cover with cling film and leave for 10mins until bubbles start to appear on the surface.

  • Meanwhile, sift the flour and xanthan gum into a large bowl and make a well in the middle.

  • Whisk together the egg, oil, bicarbonate of soda and white wine vinegar. Pour into the well with the yeasted milk and the remaining milk and stir until you have a smooth dough. Cover with a clean tea towel and leave to rise until doubled in size, or about 1 hour.

  • Preheat the oven to 220C/200C fan/gas 7. Preheat a large, heavy baking tray or a pizza stone in the oven.

  • Dust a large sheet of parchment paper lightly with gluten free flour and roll out the dough to about the thickness of a pound coin.

  • Add whichever sauce and toppings you’d like then gently transfer the dough, still on the parchment, to the preheated baking tray. Bake in the oven for 20-25mins until golden and crisp.