Name: Gluten-free and yeast-free pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 200g Gluten Free Bread Flour; 2 tsp baking powder; ½ tsp salt; 1 Tbsp olive oil; ½ Tbsp honey; ½ cup lukewarm water; Tomato pizza topping sauce

Gluten-free and yeast-free pizza

13 Jun 2017

by Wholeness

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

I have tried to make gluten-free pizza many times in the past. They were all awful. I found a recipe online for a gluten-free AND yeast-free pizza and thought I’d give it a go, as I’d suspected my disastrous pizzas had something to do with the yeast. Well, the result was pretty good - still a bit soggy in the middle, but I didn’t use a preheated pizza stone, which probably would have ensured that the base is crispy throughout. Nevertheless, this pizza is suitable for vegans and those who suffer from dairy or gluten intolerance and yeast infection (Candida) – obviously, if no cheese is added on the top! As to toppings, I used some anchovies, pepperoni, olives, bell pepper, Jalapeño and mozzarella - but feel free to put on whatever you like on your favourite pizza.

Ingredients

200g Gluten Free Bread Flour
2 tsp baking powder
½ tsp salt
1 Tbsp olive oil
½ Tbsp honey
½ cup lukewarm water
Tomato pizza topping sauce

Instructions

Sieve the flour, baking powder and salt into a bowl, then combine. Add the olive oil, honey and water, then mix with a flat wooden spoon. It will be quite sticky so knead or mix for about 5 minutes.
When you get a smooth dough, make it into a ball shape, wrap in clingfilm and chill for 15-20 minutes. Meanwhile prepare your toppings - slice them, cut them etc.
Turn the oven on to 220-250°C ( to the highest setting in your oven). Place a pizza stone (or a heavy metal baking sheet) in your oven, on the bottom shelf.
Place the dough ball on a lightly floured surface and sprinkle some flour over it. Using a rolling pin and your hands, pat and roll out the dough into a round or square shape, turning the dough over a couple of times to prevent sticking. Work from the centre of the dough to create a thicker crust at the edges.
Transfer the pizza base onto a piece of parchment paper and spread tomato sauce all over, then add your toppings.
Take the hot pizza stone or baking sheet out of the oven. Place the pizza on it (together with the lining paper). Scatter some cheese on top , if you like. Bake for about 10 minutes or until the cheese is melted, the sauce is bubbling and the crust is puffed and browned.
Take the pizza out of the oven very carefully. Allow it to cool for a couple of minutes before slicing and serving.