Gluten-free pizza
Many living with coeliac disease cite the pizza as their most-missed dish. Victoria Glass's gluten-free pizza dough recipe is nothing short of perfect – not too dry, not too spongy, this base is the perfect vessel for an array of your favourite toppings.
Ingredients
Gluten-free pizza
- 300g of rice flour
- 100g of gram flour
- 200g of potato flour
- 3 tsp xanthan gum, level
- 1 1/2 tsp salt
- 90ml of olive oil
- 21g of fast-action dried yeast
- warm water, 400–450ml
Tomato sauce
- 400g of tinned chopped tomatoes , Italian
- 1/2 tsp salt
- 1 pinch of sugar
- black pepper , a few grinds
Toppings
- mozzarella cheese
- fresh basil
- black olives
- prosciutto , optional, omit if serving to vegetarians
Method
1
Preheat the oven to 220°C/gas mark 6
2
Place the flours, salt, xanthan gum, olive oil and yeast in a food processor and pulse until combined
3
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 of the water. Pop the dough in a plastic sandwich bag or wrap it in cling film while you make the tomato sauce
4
Using a hand blender, simply blitz the tomatoes with the rest of the ingredients until smooth
5
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 (gluten-free) 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
6
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
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Gluten-free pizza
