My journey into a gluten-free lifestyle started back in 2011 when I was diagnosed with endometriosis.
Over the years as I’ve tried different grains, I’ve tested them for their ability to make a yummy pizza dough, as well as various other things. For pizza, some have been hilariously bad and others have just been disappointing that they're nothing like delicious Italian pizza!
Just a month or so ago I’d kinda vowed I’d never make another attempt at making gluten free pizzas at home. I was a bit disappointed about this thought as it is something my 4 year old son and I love doing together and I'm not really a quitter.
So I resorted to buying some pre-made gluten free pizza bases. And they were good, but not like an authentic Italian pizza experience. And of course, those pre-made gluten free bases are hard to get.
That same week some new friends invited us over for homemade pizzas at their house - some fellow foodies with an outdoor pizza oven and enthusiasm for giving gluten free pizzas a go for me.
Ooh my! Their gluten free pizzas were simply divine! This had me thinking about placing a regular order with them - haha!
But, a few days after recovering from that delicious pizza binge, I started thinking maybe I could tweak my pizza recipe and the cooking process just one last time.
And what do you know? It’s been a month or so since I started following the below recipe and we’ve enjoyed homemade GF pizzas once a week since! My whole family loves them!
We have a pretty low grain diet throughout the week - generally eating 70-80% vegetables and fruit - so I’m pretty ok with this being our one dish of the week that might be considered a little indulgent. Mind you, our toppings are mostly veg with a little clean meat on some and I serve the pizzas up with an organic salad or fresh organic spinach on the side.
It’s a pretty fun and easy meal for little helpers in the kitchen and my son and I love this time together. This and making GF gnocchi together - his favourite!
I use a Thermomix to make the dough but you can just as easily make this by hand.
I also recommend making the GF pizza dough the night before you’re wanting to cook your pizzas. If you want GF pizzas tonight, this dough will still work well, it’s just even better with more time to prove.
You’ll be able to make 4 pizzas from this quantity of dough.
15-30g yeast (see how much you prefer and it's also optional)
20g Olive oil
2 tsp Salt
500g Gluten Free Plain Flour (I use Orgran’s Gluten Free Plain Flour All-Purpose blend as it doesn’t also contain Buckwheat)
Extra GF flour for dusting
baking paper if you prefer to use that and a rolling pin for rolling out your dough like I do
Preheat your oven to approximately 235 degrees celsius (455 degrees fahrenheit) place your pizza baking trays or stones in the oven to heat up. Crank that oven up! You could of course make it hotter seeing as pizza ovens get much hotter, but see how you find 235/240 degrees celsius.
If you’re using a Thermomix to make the dough, place all ingredients except the flour into the Thermomix bowl and mix on Speed 3 for 5 seconds.
Then add the flour and mix on Speed 8 for 6 seconds.
Keep the lid in the closed lid position and knead the dough for 2 minutes.
Transfer the dough to a floured bowl (thermo server works well for this) and let the dough prove for 24hours. I’m in a cool climate so I let mine prove on the bench top over night.
Then when you’re ready to roll out your pizza doughs, split the dough into 4 smaller balls and start rolling. Or you can spread the dough with your fingers if you prefer.
I find it easiest to roll our the pizza dough with a rolling pin when I have non stick baking paper to work with. Tear off 5 pieces of baking paper the size of your baking tray or stone.
Dust the first sheet of baking paper with a little GF flour, place the first ball of dough on the baking paper. Dust the top of the dough with a little more flour and place a sheet of baking paper over the top and then with your rolling pin roll the dough to the thickness you like. I roll it quite thin.
Do this for the other 3 pizza dough balls and then you’re ready to add your pizza toppings.
We don’t overload our pizzas with heaps and heaps of toppings, but a good amount.
Place your first two pizzas in the oven and cook for 6 minutes.
We’ve been using baking trays lately so when the timer goes off after 6 minutes, we rotate the pizza 180 degrees and cook for a further 6 minutes. If you're using a pizza stone, your cooking time might vary.
When the timer goes off again, we check if the base is crispy enough for our liking and that the cheese is bubbling and golden. You might find your pizza needs a couple more minutes.
Take those pizzas out of the oven and let them rest for a couple of minutes before slicing and serving.
We love to serve our pizzas with a fresh organic salad and a drizzle of chilli-infused olive oil (my favourite!).
We also find making all 4 pizzas at once means we can freeze a couple. They reheat well after being frozen rather than freezing the extra pizza dough balls and trying to make nice pizzas with the thawed GF dough next time. Plus it’s a time saver too!