Crisp, light, fluffy Gluten-free pizza
Holy crap you guys, this is oh mah gawd good. It’s really like real pizza, if on the light side, but that’s good, because you can eat ALL the pizza. It could definitely double as naan for curry!
I made this in half quantity because I only wanted one base and used half an egg (if you have quail or bantam eggs maybe you can get by). If you use a whole regular egg in a half-sized batch, it will be heavy and more like a pancake. You have been warned!
You will need:
- 2/3 Cup quinoa flour
- 4 TBSP tapioca flour
- 4 TBSP almond flour
- 4 TBSP chickpea/besan flour
- 2 Tsp Xanthum gum
- 2 Tsp baking powder
- 2 Tsp yeast
- 2 TBSP olive oil
- 1 egg
- 1.5 TBSP sugar
- 2/3 cup warm water
Preparation and baking:
- Combine all the dry ingredients
- Add egg, oil and a bit of water
- Mix while adding dribbles of water until you’ve reached a very light, very sticky dough. It should be like muffin batter but much stickier. If it slides in your bowl, or your spatula can easily wipe clean against the dough, keep mixing.
- Scrape dough onto a well oiled pizza pan and using dripping wet hands, spread it out to just under a cm thickness all over. Re-wet your hands whenever you feel the dough dragging with you. Use circular motions to get a good stringy texture in the dough.
- Proof the dough in a warm place for about half an hour.
- Bake at 180°C until golden all over. About 10 minutes.
- Flip the base over and return to the oven for another 3 or 4 minutes, just to crisp up the bottom.
- Cover with delicious pizzaish topping things. Grill/broil to heat toppings through and or melt cheese.