Post park happy faces – at least, I’m sure Nellie looks as happy as Bailey does under all of her fluff
However, anyone who has tried pre-made GF pizza bases can attest that they are very hit and miss… mostly miss. Usually bland (or just plain gross), lifeless and with questionable textures; I have never had one that can be held like a proper pizza slice once cooked. They always turn soggy. In fact, you might as well be putting the toppings on top of cardboard.
The last time I tried to make GF pizza dough was a complete failure. Largely due to the fact that I forgot to add xanthan gum in as the gluten replacement, it also probably had something to do with me not activating the yeast. But the recipe I was following mentioned nothing about that, so I maintain that it’s not my fault
Faced with the dilemma of a pizza craving and no reliable way to satisfy it, I began to formulate a recipe on our drive home. Often after making scones, I would think to myself that they weren’t far off being a slightly breadish pizza base. So that is where I started my planning. When we got home, I researched pizza recipes (gluten free and normal) as well as yeast, which is where I discovered that you had to activate it… duh! Thank goodness for the internet!
So, I give to all of you my…
Fructose Friendly and Gluten Free Pizza Base
Makes two approx 12″ pizza bases.
- 3 cups GF plain flour
- 1 cup yellow corn meal (for the colour and a little flavour interest)
- 2 1/2 tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. salt
- 2 1/2 tsp. baking yeast
- 1 cup warm water
- 1 tsp. castor sugar/dextrose
- 1/2 cup olive oil
- 3 eggs
Activate the yeast in 1 cup warm water/dextrose mixture (I used 1/4 cup boiling mixed with 3/4 cup tap – you should be able to comfortably hold your finger in there). Let it sit for 10 minutes and allow it to build a foam. If it doesn’t, either the yeast might be too old or the water was too hot and damaged it. You can see the before and after shots below.
Pour all of the dry ingredients, into the bowl of your stand mixer and blend them thoroughly for 2-3 minutes on a low speed.
Pour in the activated yeast and blend thoroughly on a slow speed for 2-3 minutes, until it resembles bread crumbs.
Add in the wet ingredients and mix on a slow speed, then a medium speed, until well combined. Tinker with flour and water as necessary to reach the elastic texture required of pizza dough.
Place the dough in a warmish location, cover it with plastic wrap and let it rise for 2-3 hours. I only had time for two hours, it definitely rose – before and after shots below – but not by as much as normal pizza dough does when I’ve made that. However, our kitchen was quite cold today, which was very out of character but I’m sure it contributed.
Next, go to town kneading that dough. This is where I let Evgeny step in; he was punching, throwing/catching and smooshing it until it really did resemble real pizza dough! Exciting! This took between 5 to 10 minutes.
Split your dough in two and press into two greased pizza pans/fry pans/biscuit trays or anything that can take a round shape and is oven safe. Stab some holes in there for good measure.
I love our cast iron skillets, you can make stir fry, pizza, bread and even cakes in them! Multifunctional cookware is great, especially for our tiny kitchen. Sorry, back to the recipe…
Dress your pizza up however you’d like it. I used a tomato based pizza sauce (recipe at the bottom of this page), basil leaves (which should have gone under the cheese), cheese and sliced tomato. I was really testing out my stomach tonight – I’ve had new-found reflux issues over the last month… oh joy.
Bake for 40 minutes at 190 C/375 F. If you can’t fit both pans on the one shelf, swap them halfway through baking. If you have a fan-forced oven, maybe this isn’t necessary? Our oven is pretty ancient so I can’t help you with that one, sorry.
PIZZA YOU CAN HOLD! FINGER FOOD IS BACK!
But we were civilised and used plates
It got a “not bad” – think tone of disbelief – from Ev and he is pretty hard to please/can still eat wheat I definitely enjoyed it.
If you try this, please let me know how it turns out and if you can suggest any improvements.
- 1 x 340 g/12 oz can tomato puree (or diced tomatoes that you can blend into puree)
- 1/4 cup red wine (optional)
- 2 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. minced fresh oregano
- 1 bay leaf
- 1 pinch asafoetida (optional)
Combine the above, bring to the boil and let simmer for 20 minutes to half an hour. Stir thoroughly to recombine ingredients before using on your pizza base. Go back to following the steps above.
Of course, if too much tomato is a trigger for your FM you don’t have to use a traditional pizza sauce. Try a basil pesto sauce or even some infused olive oil after blind baking the pizza a little; I’ve even heard of cream based sauces being used as a pizza sauce but I’m not sure I’d enjoy that very much… you might, though!