While there are good gluten free pizza’s available in supermarkets the toppings tend to be quite basic and if you want something a bit more interesting then you are better off making it yourself. I used always use the recipe for pizza that was printed on the back of the Doves Farm Gluten Free White Bread mix and it does make a good base but it involves a lot on ingredients and I wanted to find a way to make gluten free pizza dough that is as simple as possible. As I had such a good result with the psyllium husks in the Naan bread I decided to try them in pizza dough. I was going to try using a regular pizza dough recipe and just sub in the GF flour with added psyllium husk and see how it went, I figured the worst that would happen is that it wouldn’t work and I would have to suck up the cost of the ingredients and move on, however what if it did work….
I started by looking for the Doves Farm Gluten Free Bread Flour but as has been the case for the last few months I could not find it in any health food store or supermarket in Dublin city centre. As I was determined to go ahead with this project I picked up a pack of the Marks & Spencer’s Gluten Free White Bread Mix and decided to see if that would work.
The process of making the dough was simple. Mix flour with salt and psyllium husks, mix the warm water with sugar yeast and olive oil, combine the two, knead and allow to rise and hey presto I had a dough that had doubled in size.
My first attempt failed at the baking, thinking I was being clever I pressed the dough out on the baking parchment and transferred it to a heated baking tray in the oven on the parchment, it cooked beautifully but then stuck firmly to the paper. To salvage dinner I had to tip the pizza topping side down on the plate painstakingly peel back the parchment, I was to put it mildly raging. The upside was that I knew the dough had worked so the very next evening I tried again.
This time I scattered coarse corn meal on a preheated baking sheet and having pressed the uncooked dough on to baking parchment I then turned the pizza dough on to the tray and then peeled back the parchment paper, the dough was still a bit sticky but using a pallet knife I scrapped any pieces that stuck of the paper and pressed them in to place to mend any tears in the dough base. Next time I am going to try cling film.
This time the cooked pizza slid off the tray and on to a board without issue and this was honestly the best gluten free pizza I have ever had. The base was firm but still soft, crisp but chewy rather than biscuit hard at the edges. I really hope you try it.
I will definitely try this with the Dove’s Farm GF Bread Flour as soon as I get my hands on a pack!
250grams Marks& Spencer’s Gluten Free White Bread Mix
2 teaspoons of psyllium husks
½ teaspoon of salt
1 & ¼ teaspoons of yeast
½ teaspoon of sugar
225mls warm water
1 tablespoon of Olive oil
Coarse corn meal for the baking sheets
Mix the bread mix, salt and pysllium husks together in a bowl
Add the sugar yeast and oilvie oil to the warm water and wait for a few minutes until the yeast activates.
Stir the liquid in to the dry ingredients and bring together in to a very wet looking dough
Scrape the dough out on to a surface you have dusted with Gluten free flour and knead for a minute until you have a smooth ball of dough.
Place the dough in to a clean dry bowl you have dusted with Gluten free flour, cover the top of the bowl with cling film and a clean dry cloth and place somewhere warm for 1 hour until it has risen and is doubled in size.
Preheat your oven to 250 / 500f / gas 9 and place 2 flat baking sheets in the oven to heat.
Divide your dough in half and roll each half int o a ball, place one ball on a lightly floured square of baking parchment and using your fingers and the heel of your palm press the dough out toyour desired thickness and size, I like a thing based pizza so miy base was about 2mm thick in the centre and slightly thicker at the edges.
Remove the hot tray from the oven and scatter over some corn meal and then tip the pizza dough on to the tray. Carefully peel back the baking parchment. If it sticks use a flat knife to ease it off the paper, don’t worry about any tears you can easily patch and holes in the dough.
Repeat the process with the other dough ball, this quantity will 2 x 9” pizzas.
Top the pizza base with your sauce and toppings of choice and place back in the oven for 10 to 15 minutes until cooked.
Remove from the oven and slide the pizzas on to a pizza board or plate, slice and enjoy!