Pizza is something we have reasonably frequently and, like many bread/pastry products, whilst you can get commercial wheat-free pizza bases, one wonders what they have done to them to make them keep in the way that they do.
We’ve done polenta bases (success most times but sometimes they go sloppy) but this is a good relatively indistinguishable pizza base. (My objective is to be able to create things which taste similar enough to traditional wheat products that its not worthwhile cooking the wheat product as well. My better half’s view is that when cooking for more than a few, the wheat free product should be good enough that wheat eaters would eat it but, because wheat-free also means more expensive, she will also cook wheat inclusive variants).
Anyway, this pizza base tastes at least as good as commercial bases although you can “sense” (rather than taste) the potato flour which makes the result a little more crumbly than a traditional wheat base.
Ingredients (enough for 2 medium sized pizzas)
- 1 tsp sugar;
- 225ml milk (we used semi-skimmed);
- 7g dried yeast;
- 175g rice flour;
- 75g potato flour;
- 50g tapioca flour;
- 1.5 tsp baking powder;
- 1 tsp Xanthan Gum;
- 1/2 tsp salt;
- 1 tbsp oil;
- 1 egg
You’ll also need some baking parchment to cook the pizza bases on (you can cook them directly on baking trays but we’ve found that using baking parchment stops the bases sticking whilst you are spreading them out and cooking).
Warm the milk (just off cold) and add the sugar and dried yeast. Leave it in a warm place for a few minutes to allow the yeast to start. It will be ready when it had a creamy and slightly foamy appearance.
Put the dry ingredients in a bowl. Whisk together the egg and oil using a fork to break up the yolk.
When the yeast/milk mixture is ready tip it and the egg mixture into the dry ingredients and mix them together using a wooden spoon. After a few minutes of mixing, the result will be a smooth but sticky dough. It will probably be to sticky to handle directly but if you dust your hands with some more rice flour, it will stop it sticking to them.
Sprinkle some more rice flour onto a board and tip the dough out of the bowl onto the dough and form the dough into as many balls as you require pizza bases (two or four is a good number). Then spread them out on the baking parchment using the heel/palm of your hand to make circles of dough about 1cm thick. (How thick depends on how thick you like your pizza bases).
Cover the bases with a teatowel and put them in a warm place for about 15 minutes to rise (they’ll bubble up a bit and that’s what you want).
Finally, when the bases look right, put them into an oven pre-heated to 200C (180C for a fan oven) and cook for about 10 minutes.
They are then ready to be topped with your favourite toppings (we used our spicy tomato ketchup and its superb), and cooked for a further 10-15 minutes until everything is cooked and hot.
That’s it. The results are tasty enough for wheat eaters and require less time overall than making wheat pizza bases because you don’t have to knead them to make the gluten work.
They’re really nice hot and we also eat them cold or re-heated the next day.