Gluten-free pizza dough
- 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
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.