Gluten-free Vegetarian Pizza
What a great alternative this is to a wheat version of the dough. I’ve made this a few times especially with the rest of my family on a Friday evening.
Usually with a gluten-free crust, it would either be too dry or too hard due to the use of Cauliflower or other dryers that were included. This one however, makes use of baking powder and yeast. Ensuring enough rise within the dough while it gets baked.
I did add Xanthan gum( dry powder found at most health shops) to ensure it is elastic enough. Let me explain…
💡Science Fact: Wheat flour has proteins that react with moisture and heat, making it elastic and have plastic properties (ensuring the dough takes a shape and stretches). This result is called gluten and it forms within the dough. When we replace the wheat flour with a gluten-free version, we take away the stretching and shaping properties as well. The yeast helps with proving the dough beforehand so that it can be shaped, forms gasses which will in return give a softer texture to the pizza dough.
I do offer workshops on bread baking and the science behind yeast and flour should you want to learn more!
I eat gluten-free as much as I can, and not out of personal choice but because of a long list of liver-related problems I’ve had for years and wheat being one of the ingredients I should avoid. So this is a great go-to recipe for me.
Probably have to do an article on living gluten-free one day. Also the reason why I studied nutrition later on in life…
I’ve decided to do a vegetarian and a meat version of the recipe, will do another article for the second soon… Try this recipe for some LOW GI dinner options and let me know what you think!
Gluten-free Vegetarian Pizza
Preparation time: 10 minutes
Resting time: 2 hours
Baking time: 20 minutes
240g gluten-free flour
5ml (1 tsp) baking powder
5ml (1 tsp) xanthan gum
2ml (1/4tsp) salt
170ml lukewarm water
7g (1 tsp) dried yeast
10ml (2 tsp) olive oil
In a mixing bowl. Add the flour, baking powder, xanthan gum and salt. Blend well.
Separately, add the warm water, yeast, honey and olive oil together.
Make a well in the flour, add the water mixture and by hand slowly mix through until well blended.
Dust your table surface with flour, remove the mixture from the bowl onto the tabletop and with a bench scraper or by hand, work through the dough by picking it up, lifting, folding it back onto the table ect for around 7 minutes. Do not be tempted to add more flour. It can be sticky as that is due to the xanthan gum that is causing the dough to become stretchy.
In a clean bowl, add a small amount of olive oil, ensure well coated and add the dough to the bowl. Cover with a tea cloth and let it rest for 2 hours.
Prepare the surface with a small amount of dusted flour. Remove the dough from the bowl. With a rolling pin roll out to each side until desired size.
The pizza can now be baked for 5-10 minutes pre-toppings and another 10 minutes with toppings on. It won’t brown as much as it has no wheat in which usually gives the colour.
For the toppings add the following:
Basil pesto, chopped garlic and olive pesto on the base.
2 Chopped spring onions
6 pitted black olives
100g mozzarella cheese, sliced
1/2 thinly sliced baby-marrow (courgettes)
5ml cayenne pepper
red berries (optional) - added afterwards adding colour