Gluten-free pizza base

Preparation

• Mix the dry ingredients together. Add the honey to the water and stir.
• Add the dry ingredients to the water and mix everything together. The dough will still be moister than normal dough, but clearly firm.
• Add the oil. There is a lot of oil and it makes the dough firm and slippery.
• Add a splash of oil (about 1 tbsp) to the baking tray. Spread the oil on the tray and also on your hands at the same time.
• Take half of the dough and press it with your fingers onto a baking sheet. At first it may seem like there's not enough, but the dough in the recipe makes two pizzas, so press it down first to make holes if there are any, and then press the holes closed.
• The secret of the dough is its thinness, and that's why it's important to press the pizzas thin enough to make two whole buns of pizza from this recipe. You don't need to rise the crusts separately, they'll have time to rise while you add the toppings.
• Bake the pizza at 225°C, first on a low heat until the crust starts to cook. Change the heat to a constant heat and continue baking until the pizza is nice and brown. Total baking time is about half an hour.
• Please note that ovens are different, e.g. a convection oven will bake pizza faster than a conventional oven on just bottom heat.
• By varying the temperature settings, you can get an extra crispy crust.
• The finished gluten-free pizza base is about 2-3 mm thick.
  
  ©Julia Mathlin