Making pizza for friends or family with gluten intolerances? Victoria shows how a dish which many "gluten dodgers" miss can taste just as good as its wheaty cousin.
Ask a newly diagnosed coeliac what they’re going to miss most in their new wheat-free diets and, chances are, pizza is going to be right up there. It’s just so versatile, so communal and so goddam delicious. Sure, there are more and more places who have started to offer a gluten-free base, but they usually charge extra for what is sadly an inferior product.
I have tried a good many frozen supermarket gluten free pizzas and, although many are passable, they are more cakey than crisp and often packed with sugar. I wanted to create a gluten-free pizza base that wasn’t too chewy, or too dry, but still had the flexibility you want from a slice. I like to hold my pizza slice like a scoop to make sure the topping doesn’t fall off, so I definitely don't want it to break.
This pizza base is incredibly easy, incredibly speedy and, if I do say so myself, incredibly pizza-y. Crisp, golden and not too thick, this recipe is going to become an absolute staple in my household. I hope this helps stave off the Friday night pizza cravings for all you gluten-dodgers out there. Let's put an end to the wheat-free disappointment found in the frozen food aisle and stick to homemade.
For the dough
300g rice flour
100g gram flour
200g potato flour
3 level tsp. xanthan gum
1 ½ tsp. salt
90 ml olive oil
3 x 7g sachet fast-action dried yeast
400 – 450 ml warm water
For the tomato sauce
1 tin (400g) Italian tomatoes
½ tsp. salt
A pinch of sugar
A few grinds of black pepper
Anything you like! I used mozzarella, fresh basil, black olives and Prosciutto, but you can go rogue and bung on some or all of your favourites. Less is more is certainly the Italian way, but it’s your pizza, so do whatever you like.
Preheat the oven as hot as it goes (my oven goes up to 220°C
). Put the flours, salt, xanthan gum, olive oil and yeast into a food processor and pulse until combined. Add the water, a little at a time and pulsing between each addition, until you have a soft, but not sticky, dough. You may not need all the water. Pop the dough in a plastic sandwich bag or wrap it in cling film while you make the tomato sauce.
Simply blitz the toms with the rest of the ingredients with a handheld blender until smooth.
Cut the dough into 6 equal pieces and roll each out into a thin round, about 9 inches in diameter and place each on a (GF) floured baking tray. You may need to do this in batches, but you can leave your rolled out pizza bases until you’re ready to bake them.
Ladle the tomato sauce on top over each pizza, and spread it with the back of the ladle almost to the edge. Arrange whatever toppings you are using, plus a drizzle of olive oil. Pop the pizzas in the oven and bake for about 15 minutes, or until crisp and golden.
Inspired? Visit Great British Chefs pizza recipe collection for more great topping ideas and use Victoria's base for your friends with gluten intolerances.