Gluten Free Pizza: Easy To Make Best Gluten Free Pizza Recipe

In your gluten free diet, the days of self-control to stay away from your favorite savory dish is over! Grab your wish list hereby yielding for gluten free pizza at a time with a preparation time of just 45 minutes.

Best Gluten Free Pizza Recipe

Gluten free Pizza NUTRITIONAL VALUE:

• Calories 683 34%
• Fat 26.7g 38%
• Saturates 11.4g 57%
• Sugars 9g 10%
• Salt 2.0g 33%
• Protein 22.2g 44%
• Carbs 89.5g 34%
• Fibre 1.9g

INGREDIENTS:

• 250 ml semi-skimmed milk
• 1 x 7 g sachet of dried yeast
• 2½ teaspoons caster sugar
• 400 g gluten-free bread flour, plus extra for dusting
• 1 teaspoon xanthan gum
• 1 teaspoon fine sea salt
• 1 large free-range egg
• olive oil
• ½ teaspoon bicarbonate soda
• 2 teaspoons cider vinegar

GARNISHINGS

• ½ bunch of fresh basil (15g)
• Single chop of garlic
• 1 x 400 g tin of plum tomatoes

Direction:

Here is the best gluten-free pizza recipe

1. Preheat the oven up to 220°C/425°F/gas 7 and place a pizza stone or large baking tray to heat up.
2. Simmer milk in a small pan until lukewarm, pouring 50ml into a jug along with yeast and sugar. Mix it well and set aside until the batter starts bubbling.
3. Meanwhile, sift the flour, xanthan gum and salt into a large bowl, making a well in the middle. In a separate bowl, blend the egg with 3 tablespoons of olive oil and the remaining milk, and pour it into the created well along with the yeast mixture. Bring the compound together gradually with a fork so that it forms a smooth dough.
4. In a small cup, mix the bicarbonate soda and vinegar kneading fast. Place the dough into a lightly oiled bowl covered with a damp tea towel. Leave to prove in a warm place for around 1 hour until the size doubles.
5. Now prepare the topping. Pick the basil leaves chopping the stalks finely. Then peel and chop the garlic. Heat a splash of olive oil in a large frying pan at medium heat, adding the basil stalks and garlic. Cook for a few minutes until golden. Pour in the tinned tomatoes, break them up with the back of a wooden spoon cooking for 5 to 10 minutes until thick. Transfer it to a blender with half of the basil leaves and blitz until smooth. Season to taste with sea salt and black pepper.
6. Divide the dough into four equal-sized pieces on a flour-dusted surface. Roll it out in 30cm and 2mm thick for each slice. Place the pizza bases onto the preheated pizza stone or baking tray (try in batches) and spread over the tomato sauce leaving a 2cm gap around the edge. Tear over the mozzarella, pop in the hot oven for 10 to 12 minutes until golden and crisp. Scatter the reserved basil leaves on top. And serve hot!

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