Gluten-Free Pizza Base Recipe Margherita Pizza. Best pizza ever! You should try this delicious pizza – I am sure you will love it.
We eat pizza every Friday, which has become a great tradition. We started a year ago when my children went swimming right after school.
We still keep the tradition alive, even though we finished the club.
While we eat pizza, we watch a movie together. Last time, we saw Kung Fu Panda 3, which was fantastic!
I like this Gluten-Free Pizza Base Recipe, Margherita Pizza because it is quick to make and easy to roll out. As a bonus, it gets super crispy. I have tried many pizza doughs, and this is my favourite one.
If you don’t use all the dough, you can save it in the fridge* for the next day or bake pizza bases to put in the freezer for another good time. I have also tried to leave the dough out overnight with excellent results. There are so many options.
I use dry yeast in the recipe, which you can buy at the following link. I often buy many of my ingredients online because I find them easier and more time-saving.
Gluten-Free Pizza Base Recipe Margherita Pizza is one of the best I have ever made. The Margherita Pizza tasted excellent and was crispy too, and I recommend you try it. My favourite toppings are bresaola, mozzarella, pesto, fresh tomatoes, and arugula. I first put the last two ingredients on the pizza when it finished.
I use fibre for the pizza base to help the dough stick together better. Here is another recipe I also use- see the link Chocolate chip cookies.
Let me know if you try it and what your favourite topping is.
* Take the dough out of the fridge a while before making the pizza base, or else it is too complicated and is difficult to roll out.
Gluten-free Pizza Base Recipe Margherita Pizza
- Yield: 4 Medium 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
8 dl Luke-warm water
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
Instructions
Combine 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, and place the dough in the centre 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 pieces depending on how big you like your pizzas.
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.
Notes
Eat & Enjoy!
