Thursday, July 26, 2012

Allergy free pizza dough recipe using baking powder

  • 2 cups Orgran all purpose flour
  • cup Orgran gluten free gluten
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp white pepper
  • cup goat’s milk
  • 90mls olive oil
Topping suggestions
  • Pizza paste flavoured with garlic, basil or oregano.
  • Crumbled fetta
  • Mushrooms
  • Sliced tomato
  • Shredded chicken
  • Rocket leaves
  • Sliced olives
  • Thin onion rings
  • Capsicum
  • Asparagus
  • Herbs

  • Preheat the oven to 220°C.
  • In a large bowl, combine all the ingredients and stir well until the dough begins to form a ball and pull away from sides of bowl.
  • Press and roll the dough by hand (don’t pull or fold) while still in the bowl until the dough is smooth
  • Form the dough into a ball.
  • Press the dough into an oiled pizza pan using your fingertips, leaving a thick edge to hold the fillings in.
  • The dough may crack a little around the edges due to a lack of real gluten but just press it together as best you can to form a pizza shape.
  • Add your favourite toppings and bake for about 30 minutes or until the cheese is golden brown.
  • Best eaten in the civilised manner: with a knife and fork. Seems a pity but gluten allows that extreme flexibility and goat's milk cheese won't melt your toppings to the base. If you cook the base to be crispy holding the pizza should be fine although be prepared for pieces to break off.

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