Thin And Crispy Gluten-Free Pizza Base
Rated 3.0 stars by 3 users
2½ tsp active yeast granules
- ¾ cup warm water
- Pinch of sugar
2½ cups, plus a little more Sabato gluten-free flour
1 tsp salt
3 Tbsp extra virgin olive oil, plus extra for the bowl
- Mix the yeast with the sugar in ½ cup warm water. Leave for about 5 minutes or until foamy. In a food processor blitz 2½ cups of flour and the salt. Then, with the machine going, add the yeast mix, the olive oil and the other ¼ cup of warm water. Process until the mixture forms a ball and add more flour little by little if the dough is too wet.
- Process for another 30 seconds and place the ball of dough in a bowl brushed with extra virgin olive oil, turning to coat. Cover with shrink wrap and a tea towel. Leave in a warm place for about 1-1½ hours or until doubled in bulk.
- Lightly dust your bench with flour and roll dough out thinly, then top with ingredients of your choice. Cook in a really hot oven (240°C) in a pan, or on a pizza stone, for approx. 10 minutes or until done to your liking.
Original recipe - https://sabato.co.nz/blogs/recipes/sabato-gluten-free-pizza-base