Gluten Free Pizza Bases


07 Apr
07Apr

Makes 4 Medium Size Pizzas or 16 mini Pizza Bases


INGREDIENTS:

500g Chickpea Flour

2 Tsp dry Yeast

1 Tsp Sugar

1 Tsp ground Pink Salt

1 Tbsp Extra Virgin Olive Oil

200ml Warm Water


MEHTOD:

Place Yeast, Sugar and Warm Water in a large bowl and allow to rest until yeast has started to bubble/foam.

Add the remaining ingredients to the yeast water and combine to form a smooth but slightly sticky dough. Add more flour if the dough is too sticky.

Form the dough into a ball and place back in the bowl. Rest for 40 minutes with a warm damp cloth over the top.

Turn the dough onto a floured surface and split into 4  if creating large bases or roll into a log and divide into 16 mini pizzas.

Place a griddle pan on the stove and lightly oil. Make sure the heat is on medium. then spray with a little oil before placing the base on the pan. Once heated through start rolling the dough into pizza shape and one at a time cook on the griddle/frying pan. I use a flat grill pan that I bought from the Kitchen store.

You will know it is time to flip the dough when bubbles form on the top. Don't over cook as you will need to cook again once you top and place them in the oven.

If you prefer to top and then bake make sure the oven is at 200C and bake for approx 10 mins.

Keep the bases wrapped in glad wrap in the freezer once cooked. 



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