Gluten Free Pizza HD

RECIPE IN VIDEO DESCRIPTION CLICK THE SHOW MORE BUTTON Gluten Free Pizza Makes 4 pizzas Time approx 30 minutes + 1 hour proving time 450g GF white bread flour (Dove’s Farm) 1 tsp Xanthan Gum (1st tsp) 1 tsp salt (2nd tsp) 20g sugar 2 x7g sachet fast action yeast. 130g luke warm water 130g semi-skimmed milk 20g olive oil 1 egg white 20g cider vinegar 2 balls mozzarella Tomato sauce Toppings of your choice Pre heat oven to 225 degrees Celsius, with the pizza stone or baking tray inside. Combine the GF flour, xanthan, salt, sugar and dried yeast and mix well. Combine all the wet ingredients together in a jug and pour into the dry ingredients and mix well to form a dough. Knead in the dough in the bowl for a minute or two. Transfer the dough to an oiled bowl and cover with cling film. Leave the dough to prove in a warm place for an hour or until the dough has doubled in size. Turn the dough out onto a lightly floured surface. Cut and divide into 4 pieces. (You can portion the dough, roll into a ball and wrap in cling film and freeze at this stage if you like. Just defrost and roll out when needed) On a floured surface, roll the dough to around 2mm thick for a nice thin and crispy pizza. Or slightly 5mm if you prefer a thicker based pizza. Place the base onto a pre heated tray or pizza stone. (Dust the pizza stone with flour to prevent sticking or oil the tray) Spread over the tomato sauce leaving about a 2cm gap at the edge for the crust. Tear the mozzarella and add other toppings of your choice. Bake in the middle of the oven for 12 – 15 minutes until golden and crisp. Enjoy! Pizza tomato sauce 1 400g tin chopped tomatoes 100 ml water ½ clove garlic (finely chopped) ½ chilli (finely chopped) - optional 2-3 basil stalks (finely chopped) – optional 1 tsp oregano salt & black pepper olive oil. 1 Tbsn tomato puree Gently fry the garlic, chilli, basil stalks, oregano, salt & pepper for 2- 3 minutes in the olive oil. Add the tomato paste and fry for another minute. Add the chopped tomatoes, rinse the can out with the water and add to the pan also. Reduce till most of the liquid has gone and you are left with a thick sauce. ◙ Instagram - https://www.instagram.com/coeliac_chef ◙ Website - http://www.coeliacchef.co.uk/ ◙ FaceBook - https://www.facebook.com/coeliacchef/ Cooked, filmed & produced: James Nugent Edited: David Nugent