Tuesday, 15 February 2011

Pizza Base

Free From – wheat, dairy, egg, soy, corn

Prep Time - 15 minutes
Cook Time - 25 minutes

Ingredients 
  • 1 Tablespoon dry yeast
  • 2/3 cup brown rice flour 
  • 1/2 cup potato flour/ tapioca flour 
  • 2 teaspoons xanthan gum 
  • 1/2 teaspoon salt
  • 1 teaspoon Italian herb seasoning (optional)
  • 2/3 cup warm rice milk 
  • 1/2 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 teaspoon cider vinegar (optional)
  • Extra rice flour for sprinkling
Method

Crust: Preheat oven to 190 degrees . In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.

Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings. 

Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20 to 25 minutes or until top is nicely browned.

Suggestions for toppings:-

  • Tomato sauce and fresh cherry tomatoes, sprinkled with Redwood Cheezly Dairy and Soya free cheese.
  • Spinach with the above
  • Vegusto Melty (if tolerated) cubed and added on the top to resemble a Pizza Express Pizza
  • Shredded chicken and sweetcorn
  • If you are allowed eggs, a poached egg and spinach are a great combination on top!




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