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Cheese and Herb Gluten Free Pizza Base
Gluten free pizza will be enjoyed by all with this easy and delicious gluten free pizza base. Flavoured with herbs and Parmesan, it is a tasty foundation on which to build your favourite pizza!
Ingredients
Serves: 8
- 100g gluten free plain flour
- 1/4 cup (25g) gram (chickpea) flour
- 1/4 cup (30g) cornflour
- 1/4 cup (30g) tapioca starch
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 1 teaspoon caster sugar
- 1 cup (250ml) lukewarm water
- 1 (7g) packet active dry yeast
- 1 egg
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon caster sugar
- 1/2 teaspoon minced garlic
Directions
Preparation:25min ›
Cook:30min ›
Ready in:55min
- Preheat an oven to 220 degrees C. Line a baking tray with baking paper, then lightly grease the paper.
- Stir the flour, gram flour, cornflour, tapioca starch, baking powder, xanthan gum, Italian seasoning, oregano, salt and Parmesan cheese together in a bowl then set aside.
- Dissolve 1 teaspoon of sugar in the lukewarm water in a small bowl. Sprinkle the yeast over top and set aside until foamy, 3 to 5 minutes.
- Beat the egg in a separate bowl with the olive oil, vinegar, 1 teaspoon sugar and the garlic until smooth. Once the yeast is foamy, whisk it into the egg mixture then stir in the flour until no dry lumps remain.
- Press the dough into the prepared tray, leaving the outer edge slightly thicker than the center.
- Partially bake in the preheated oven for 10 to 12 minutes until the dough has risen and has slightly firmed.
- Remove from the oven and top with your favourite toppings then continue baking until the crust is golden brown, 20 to 30 minutes. Remove the pizza from the pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.
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Reviews and Ratings
Global Ratings:
(31)
Reviews in English (28)
Very good recipe. I used rice flour instead of garbanzo bean flour. I'm not a big fan of the garbanzo flour's nutty flavor and grittiness. Also skipped the sugar in the wet mixture because I was afraid it would be too sweet for our tastes. My 7 year old said it was the best GF pizza I've made so far. I used parchment paper on the pan to avoid sticking and only baked at 420 (per needs of paper). Worked great! Note to the cook who said the dough was gooey. GF doughs aren't like other bread doughs. They can't usually be kneaded and their consistency is usually between cake batter and cookie dough. - 17 Jan 2011 (Review from Allrecipes USA and Canada)
Important to note that the batter is much like pancake batter. Spread it around as such and pre-bake. Comes out great - all the kids asked for more cheese pizza and no one guessed it was gluten-free. - 17 Jan 2011 (Review from Allrecipes USA and Canada)
Fantastic - made 6 personal pizza crusts for my daughter, and they were her favorite gf crusts so far. Like most gf recipes, the dough is thin, so I spread the dough onto parchment paper pretty thin (it is kind of like brownie batter constistency) and then prebaked and froze the crusts. Thanks! - 09 Oct 2010 (Review from Allrecipes USA and Canada)
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