8 dl Luke-warm water
200g Fresh spinach
2 tsp Apple cider vinegar
5g Dry yeast
30g Psyllium husk seeds
3 tsp Salt
300g Whole grain rice flour
200g Sorghum flour
50g Potato starch
2 tbsp Sunflower oil
2 tbsp Profiber
0,5 tsp Oregano
Blend water and spinach and pour into a medium bowl.
Come dry yeast, salt, spices, apple cider vinegar, oil and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Let the dough rise for 1 hour or longer.
Turn the dough onto a lightly floured surface and divide the dough 4. Take a baking paper, sprinkle some flour, place the dough in the centre, and begin to roll.
Heat the oven to 230 -250C and bake the pizza on the bottom groove. If you can put extra heat from the bottom of the oven, it will be a plus but unnecessary. Bake the pizzas for about 18-20 minutes, either on a pizza stone or baking sheet.
Divide the dough into three -four pieces depending on how big you like your pizzas. I like small, so I often make around 6-8.
If you decide to make pizza bases remember to stick small holes in; otherwise, you will have pita bread instead.
Serve the pizza with a nice green salad of your own choice.
Eat & Enjoy!