- 2 cups (300g) gluten free self-raising flour*
- 1 cup (100g) soy flour
- 2 tbs pysillum
- 2 x 7g sachets (approx 2 tsp) dried yeast
- 3 tsp gluten substitute*
- 1 tsp salt
- 300 – 330ml tepid water
- 1 round tsp honey
- plain gluten free flour or potato flour for rolling
- toppings such as : mozzarella, pizza sauce and fresh herbs
- Place the dried ingredients into the mixing bowl of the stand mixer. Attach the flat beater and the pouring shield. Turn to speed 1 and mix until well combined.
- Stir the honey into the water, mixing until dissolved. Turn the mixer to speed 2 and add honey water. Mix for about 1 minute to form a soft, very sticky dough*
- Using floured hands, remove the sticky dough from the flat beater and form into a ball, dusting well with flour. Knead lightly until smooth. Place the dough into a lightly oiled bowl and set aside, covered with plastic wrap, in a warm place for about 1 hour or until dough has doubled in size.
- Punch down and divide in half. Return one half of the dough to the stand mixer. Attach the dough hook. If the dough feels very sticky add a little extra flour as required and knead on speed 1 for 30 seconds or until dough is smooth. Repeat with the second portion of dough.
- Roll out to 2 large circles and place on baking paper. Top with pizza sauce, cheese and herbs as desired.
- Preheat oven to 230C (210C fan forced). Bake the pizza dough directly on the oven racks* for 12-15 minutes or until very crisp and golden.
- Vitarium Gluten Free flour was used to create this recipe. Gluten Substitute (sometimes known as GFG: Orgran brand was used) adds body and texture to gluten free baked goods. Available from health food stores.
- The dough must remain sticky before resting and proving. The dough will become smooth and soft on proving. Bake on the oven rack as this produces a crisp, golden base.