Pizza

Hello Friday night gluten free pizza night! If you like your bases thin, crispy and vegan, with a rich tomato sauce topper, then this is the recipe for you!

Makes 2 x 30-33cm rounds

Ingredients

Pizza base

500g / 3&1/3 cups Anything But Ordinary Plain Flour

I x 7g packet / 2 tspns instant yeast

2 tspns psyllium husk powder

2 tspns rapadura sugar

1/2 tspn salt

400ml warm water + 40ml extra water

2 tspns olive oil

Pizza Sauce

1 tablespoon / 20ml olive oil

400g tin chopped tomatoes

1 tspn dried basil

1/2 tspn dried oregano

1/2 tspn crushed garlic

Method

Pizza base

Prepare the dough the day before you want to use it. This results in a far better crust and only takes about 15 minutes.

In a food processor whisk the flour, yeast, psyllium husk powder, rapadura sugar and salt to combine. With motor running pour in 400ml of warm water and the oil. Leave to mix until it comes together into a ball. Only pour extra water in gradually (may not need all of it) if it’s not coming together. It can take at least a minute to form a ball. When it has, let the dough continue to be kneaded in the processor for another minute. Divide into two balls and wrap each loosely in glad wrap so they are fully enclosed but have some room to expand. Put in fridge for a minimum 24 hours and up to three days.

Take dough balls out of fridge an hour before using. Heat oven to 225 degrees Celsius and put pizza trays in to preheat.

Cut baking paper same size as trays and spray lightly with olive oil. With baking paper on bench, place a dough ball in the centre. Using floured hands pat the dough ball out to form a circle or whatever shape tray you are using. Flour hands each time it feels sticky without adding too much flour to the dough. Smooth the edge with the side of your hand and keep it slightly raised to give a thicker crunchy crust. The dough can be rolled but it is lovely getting your hands into it!

Slide baking paper with pizza base onto hot tray and prebake for approximately 15 minutes. Check how it’s looking for your oven. The bottom should be browning. Remove from oven.

Cover prebaked pizza base with sauce (recipe follows), leaving a margin of crust. Scatter cheese then toppings of choice and ground pepper. Bake at 225 degrees Celsius for 10-12 minutes or until cheese is looking golden and bubbly.

Pizza Sauce below.

Choose your own favourite vegan toppings or top with your favourite cheese with we did!

Pizza Sauce

Pizza Sauce (recipe from Theo and Co Take 2 by Theo Kalogeracos)

In a small saucepan heat oil and tomatoes while crushing them with a potato masher. Add basil, oregano and garlic.

Simmer on low for 30 minutes, stirring every now and then, until reduced and thick. Cool before using.

Keep in fridge in covered container for a week.