A gluten-free pizza that is soft and crunchy in all the right places – you can’t get more authentic than that! Topped with a homemade tomato sauce and your favourite toppings it makes a perfect accompaniment to a glass of wine on warm summer evenings.
I haven’t had a proper pizza since discovering I was gluten intolerant. Every time someone around me had some, I felt a slight pang of envy 🙂 I tried to recreate the base with different gluten free flour blends and even tried cauliflower pizza – it was all pretty good but just not authentic enough. And now I came up with a recipe I can proudly call my own! If you’re tired of looking for a great gluten free pizza base – I got you covered, buddy! Try this and I guarantee it will leave your tastebuds satisfied (even the most picky Italian ones!)
Hope you will enjoy this recipe and let me know how it turns out!
Peace & Love,
- 250 gr buckwheat flour
- 250 gr gluten free flour mix
- 2 tsp xanthan gum
- 1 tsp salt
- 2 tsp of brown sugar
- 1 sachet/7 gr of dry yeast
- 1 egg
- 2 tbsp good quality extra virgin olive oil
- 1 cup of lukewarm water
- 1 can organic tomatoes
- 1 small onion
- 4 cloves of garlic
- 1 tbsp of olive oil
- 1 tsp of dried oregano
- 1/4 tsp of chilli powder (optional)
- salt to taste
- Preheat your oven to 250 degrees Celcius.
- For the dough: In a small bowl, add together the yeast, the sugar and a small amount of lukewarm water. Make sure your water is not hot, that could deactivate the yeast. Leave to rest for about 15 minutes.
- Add the flours and the salt and the xantham gum into a large mixing bowl. Mix through and make a well in the centre.
- In a smaller bowl, mix together the egg, the olive oil and the remaining water.
- When the yeast has increased in size and is frothy, add it together with the water and egg mixture into the well in the large bowl. Start mixing through, making sure you don't leave lumps. Add more water if the dough is too dry, add more flour if the dough is too wet. The dough tends to get quite sticky and doesn't become as elastic as the glutenous one but if you wash your hands and apply liberal amounts of olive oil on them, you should be able to knead the dough into a nice ball.
- Once you've finished kneading, cover your dough with clingfilm and leave to rest for about 30 minutes.
- For the tomato sauce: Peel and chop your onion finely. Add some oil into a skillet and fry your onion until it turns translucent. Add in some chopped garlic and fry for 1 more minute.
- Add the tomatoes, the oregano, the salt and the chilli flakes, cover and let it simmer on low-heat for about 15 minutes until some liquid evaporates and the sauce becomes thicker. Let it cool for 10 minutes.
- Divide your dough into four balls (alternatively, if you have a larger baking tin, you can make 2 large pizzas instead).
- Cut out two large squares of parchment paper.
- Oil the parchment paper slightly and put the dough in the centre.
- Cover with a second piece of oiled parchment paper. The oil and paper will stop the dough from sticking to your hands, the rolling pin and ripping.
- Roll out your dough with a rolling pin to your preferred thickness.
- Carefully unstick the upper parchment paper and transfer your dough into a pizza pan.
- Top up with tomato sauce, cheese, mushrooms and whatever you prefer.
- Bake at 250 degrees Celcius for about 20 minutes or until the cheese has melted and the dough looks crunchy on the edges.
- Repeat with the rest of the dough.
- We love using sardines and capers on our pizza with lots of mozzarella cheese. When the pizza is out of the oven, we like to top it up with lots of fresh rocket.