I’ve decided to dedicate this blog post to the second, most awesome woman [after my mum!] – The mighty Madonna!
I have been a huge, huge, HUGE fan of Madonna since I was about ankle high. I’m still crazily obsessed with her and since it’s her birthday today, I thought I’d dedicate a blog post and recipe to her, because I’m nice like that!
I’ve been so worried about making my first gluten free pizza dough from scratch. I’d been using frozen gluten free pizza bases before, but my only fault with them was the fact that the base was so thick, whereas I’m a thin crust kind of gal!
So copying my dad’s recipe he uses for making his own pizza dough, I made a few modifications and came up with my own easy gluten free pizza dough!
- 225g gluten free flour [I used Glutafin White]
- 1 teaspoon of Xanthan Gum
- pinch of salt
- 1 teaspoon of caster sugar
- 1 teaspoon of yeast
- 1 egg
- 3 tablespoons of oil
- 130ml water
- In a bowl, mix all the dry ingredients together
- Make a well in the middle of the dry ingredients and add the egg and oil
- Gradually add the water and mix together with a spoon. The dough will seem sticky but this is normal for gluten free pizza dough
- Knead the dough on a well floured surface
- Let is rest in a bowl, covered with a towel, for 30 minutes.
- Whilst waiting, oil a baking tray/pizza tray and pre-heat an oven at 200°C
- Roll out dough to thickness you require [Once rolled, I ended up pulling the dough with my hands to fit the baking tray/pizza tray]
- Pop into an oven for 10/15 minutes. After, take pizza base out and spread with tomato purée and add your cheese
- Pop back in the oven for a further 10/15 minutes or until the edge has browned