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Gluten-free pizza base
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Gluten-free, vegan pizza base
Recipe by Virtasalmen Viljatuote
Pizza is a dish that has spread around the world and is often thought to have originated in Italy. The ancestor of pizza is a thin flatbread, which has been made over an open fire since ancient Greece. One of the most famous pizzas, Margherita, is named after the Italian queen Margherita di Savoy and contains tomato, mozzarella cheese and basil.
Ingredients, 2-4 round pizzas
4 dl water
3 tsp (9-10 g) dry yeast
1,5 tsp salt
3 tsp virgin olive oil
n. 6-7 dl Gluten Free Pizza & Street Food Mix from Virtasalmi Grain Products
Preparation
- Add 42 °C water and dry yeast to a bowl and mix well. Add the salt and half the flour, stirring to combine.
- Psyllium starts to take effect, at which point you can add the oil. Add the rest of the flour while stirring until the dough is smooth. Let the dough rest in a bowl under a cloth for about 5 minutes.
- With floured hands, divide the dough into equal sized pieces and shape them into round pizzas on a lightly floured baking sheet. Leave to rise under cling film and baking paper for 1,5-2 hours.
- Preheat the baking tray and place the pizza you have shaped on the baking sheet. If the pizza forms a bubble, that's fine. You can use a spatula to press it down after pre-dipping before adding the toppings.
- Pre-bake the pizza base for about 10 minutes in a 250 °C oven at a constant temperature. Then bake it with the toppings of your choice for another 3-5 minutes, or until the cheese has melted.
Tip
- With the same dough recipe and rising time you can also make baguettes, 2-3 pieces. Bake at 225 °c for about 20-30 min.
