Perfect Gluten Free Pizza
A great gluten free pizza is hard to come by, I’ve had some great ones and not so great ones. The worst ones are the ones that only come in a small! You know what chains I’m talking about…. It might be that I’m greedy and I have a big appetite, but I don’t want to be dictated to what size pizza I need. Hell No! Bitch has gotta eat.
These are however some of the best gluten free pizzas I’vehad
Zero degrees- Blackheath, London https://www.zerodegrees.co.uk/restaurants/blackheath/
The Chapter- Canterbury, Kent http://chaptercanterbury.co.uk/
The Bristol Stable- Erm Bristol https://bristol.stablepizza.com/
The base is good, they come in a normal size, and I’m notstill starving after I’ve eaten it and the toppings are wicked!
But I want a pizza whilst I’m watching endless episodes of Janethe virgin or 13 reasons why whilst I’m in my Pj’s and definitely not ready toface the world. All the takeaway pizzas I’ve had are horrid and I’m not afraidto say…Pizza express was ok I mean they do gluten free dough balls which is awin, however we had an uber cyclist deliver the pizzas and it pained me totrack his location whilst I was salivating on my phone screen so you canimagine the pizza was colder than Winterfell!
So, after much experimenting and gorging on lots of pizzasI’m going to show you a fool proof gluten free recipe that will mean you neverhave to pay £15 plus on a cold, stodgy, small gluten free pizza again.
Makes 2 large pizzas (Or 1 mega massive pizza)
490g Gluten free white bread flour – I have tried brown bread flour however the white flour is definitely better. I use Doves farm.
Homemade God like Tomato Sauce (From the sweet and sour chicken recipe)
2 Tsps salt
7g Dried yeast
7g Golden caster sugar
2 Tbsps olive oil
325 warm water
2 Tbsps polenta
Mix the water, yeast, sugar and oil together and let it sit for a few minutes. Whilst waiting combine the flour and salt in a large bowl. Make a well in the centre and gradually add the liquid using a fork to slowly mix in more flour until your dough starts to come together. It doesn’t need to be kneaded due to lack of gluten however knead a few times to make sure that its all mixed well. Put the dough in an oiled bowl and leave it in a warm place to prove for an hour- an hour and a half.
After the proving time it should have doubled in size, kneadthe dough a few times on a floured surface then split the dough into two (ornot)
Roll the dough into whatever shape you want your pizza to be (we don't discriminate) on a piece of foil topped with polenta. This gives the base a nice crispy texture and the foil makes it easy to transfer to the oven. Make the outsides thicker to make the crust, with normal pizza dough you wont need to do this but unfortunately the gluten free dough doesn’t rise as much as normal pizza.
Cook the pizza for 15 minutes as it is to ensure the pizza cooks all the way through. After 15 minutes add your god like tomato sauce and top your pizza with whatever toppings you like. Cook for roughly twenty minutes until the toppings are gooey and the crust is nice and golden. I added Mozarella, garlic mushrooms and after cooked my pizza i topped with homemade pesto, serrano ham & fresh vine tomatoes.
Bellisimo!
I also made this absolutely cracking version of Zizzi's mozzarella & caramelised onion garlic bread but your gonna have to wait and subscribe for that :D
