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Pizza Dough Gluten Free


Makes 4 pizzas:
1 tsp sugar
1 cup lukewarm water ½ oz dried active yeast
1 cup rice flour plus extra for dusting
¼ cup Milled flax powder
¾ cup potato flour
½ cup tapioca flour
3 Tbsp dried milk
1 ½ tsp baking powder
1 tsp sea salt
1 Tbsp oil (your choice: vegetable, flaxseed, sunflower, etc.)
1 egg


Preheat oven to 200°.

Dissolve sugar in ¼ pint of warm water in a small bowl and stir the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy frothy appearance.

Place the rice flour, flax flour, potato flour, tapioca flour, dried milk and baking powder and salt into the bowl of a mixer, using the whip beaters thoroughly mix the dry ingredients together.

In a small bowl, whisk together the oil and egg and stir into the dry ingredients at low speed. When the yeast mixture is ready, stir and pour with the remaining warm water into the bowl. Using the dough hooks on slow speed, mix the liquid in contents, continue to mix for 3-4 minutes, until a smooth dough stage.

Transfer the dough to a rice floured board. The dough will be slightly sticky, so put your hands to flour also. Divide the dough into 4 equal pieces, each about 1.5kg. Place a sheet of parchment paper on baking sheet and flatten the dough into a circle of 20 cm diameter. Repeat with the remaining dough. Cover the dough with a dish towel and let rise for 20 minutes.

Transfer to baking sheets; bake for 8-10 minutes before removing before removing add the toppings of your choice. Return to pizza to bake for another 10-15 minutes or until the base is crisp and the toppings are bubbly and golden. Serve immediately.
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