Thursday, April 11, 2013

Allergy free thick pizza dough recipe

  • 3 ½ cups Orgran self-raising flour
  • 1 tsp baking powder
  • ⅓ cup gluten free gluten
  • 1 tsp salt
  • 1 tsp white pepper
  • ¼ cup olive oil
  • 1½ cups warm water

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

  • Combine the flour, gluten free gluten, baking powder, white pepper and salt in a large bowl and make a well in the centre.
  • Add the water and oil.
  • Combine until rough dough forms.
  • Use your hands to bring the dough together in the bowl.
  • Roll and press the dough (do not fold) until smooth.
  • Roll out directly onto a greased pizza pan.
  • Once the dough’s edge nearly reaches the pan’s, stop using a rolling pin and gently press the middle of the dough down to form a taller lip around the pizza dough.
  • Loosely cover with cling wrap and set in a warm place to rise for 30 minutes.
  • Preheat the oven to 220°C.
  • Add your favourite toppings and bake for about 30 minutes or until the cheese is golden brown.

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