I have gluten sensitivity and therefore I am constantly experimenting gluten free recipes. The trouble with most gluten free breads is that they don’t have any chew nor do they have any structure. Most times it is powdery. This recipe doesn’t fully combat this issue but I can say that it is one of the better gluten free pizza dough recipes I have experimented with.
125g Greek style yoghurt
200g Gluten free bread mix
100g millet flour
½ teaspoon salt
1 teaspoon sugar
125ml lukewarm water
1 teaspoon instant yeast
1 tablespoon olive oil
Mix the yeast in with sugar and warm water and rest in a warm place for 20 minutes.
Mix the flours and salt together.
Make a well in the centre and tip the yoghurt in along with the warm yeast mixture.
Knead well for five minutes.
Make a ball and rub the olive oil all over.
Cover and rest dough for an hour at a minimum.
Dust work bench with a little rice flour or corn grits. Cut the tow into two balls. Roll out each ball into 10 inch pizzas.
Top with tomato sauce and your favourite toppings. Bake at 260 degrees Celsius for 12-15 minutes.
Chef’s notes: I preheat my pizza stone and roll my gluten free pizza dough directly on the paddle. For tomato sauce, Idiscard the juice from a tin of tomatoes, and squeeze them well. I season with salt and pepper and use some garlic, chilli flakes and oregano as flavourings for sauce.