GF Pizza bases

Category, , , , , DifficultyBeginner

Almost the real thing

Yields1 Serving
Prep Time40 minsCook Time10 minsTotal Time50 mins
 250 g GF flour mix (Schär Brot Mix)
 1 tsp Psyllium husk powder (or 1/2 teaspoon Xanthan)
 24 g Fresh Yeast (1 pk dry yeast)
 200 ml Lukewarm water
 0.50 tsp salt
 1 pinch Sugar
 2 tbsp Olive oil
1

Pre heat oven to 220 degrees

Dissolve the yeast in the warm water.
Meanwhile, combine all other ingredients in a mixing bowl. Add the yeast water, and combine into a sticky dough. Turn out onto a work surface, and kneed until it comes together. Roll out thinly, and leave to rise for 30 mins.

Once risen, top with toppings of your choice, and bake for 12-14 minutes in the middle of the oven, then move to the lower shelf for a further 3-4 minutes.

Notes
2

Consider/Trial pre baking the base

Ingredients

 250 g GF flour mix (Schär Brot Mix)
 1 tsp Psyllium husk powder (or 1/2 teaspoon Xanthan)
 24 g Fresh Yeast (1 pk dry yeast)
 200 ml Lukewarm water
 0.50 tsp salt
 1 pinch Sugar
 2 tbsp Olive oil

Directions

1

Pre heat oven to 220 degrees

Dissolve the yeast in the warm water.
Meanwhile, combine all other ingredients in a mixing bowl. Add the yeast water, and combine into a sticky dough. Turn out onto a work surface, and kneed until it comes together. Roll out thinly, and leave to rise for 30 mins.

Once risen, top with toppings of your choice, and bake for 12-14 minutes in the middle of the oven, then move to the lower shelf for a further 3-4 minutes.

Notes
2

Consider/Trial pre baking the base

GF Pizza bases
IngredientsDirections

Almost the real thing

Yields1 ServingCategory, , , , ,
Prep Time40 minsCook Time10 mins
 250 g GF flour mix (Schär Brot Mix)
 1 tsp Psyllium husk powder (or 1/2 teaspoon Xanthan)
 24 g Fresh Yeast (1 pk dry yeast)
 200 ml Lukewarm water
 0.50 tsp salt
 1 pinch Sugar
 2 tbsp Olive oil
1

Pre heat oven to 220 degrees

Dissolve the yeast in the warm water.
Meanwhile, combine all other ingredients in a mixing bowl. Add the yeast water, and combine into a sticky dough. Turn out onto a work surface, and kneed until it comes together. Roll out thinly, and leave to rise for 30 mins.

Once risen, top with toppings of your choice, and bake for 12-14 minutes in the middle of the oven, then move to the lower shelf for a further 3-4 minutes.

Notes
2

Consider/Trial pre baking the base