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Gluten-free pizza base

Prepare
30 mins to 1 hour
Cook
10 to 30 mins
Serve
Makes 4 pizzas

There'll be no stopping you once you've made your first gluten-free pizza dough. Pizza is universally appealing, a quick and easy lunch or supper dish, for which you can endlessly vary the toppings.

By Darina Allen and Rosemary Kearney

Shopping list

Ingredients

Method

  1. Dissolve the sugar in 150ml/¼ pint of the lukewarm water in a small bowl and stir in the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy, slightly frothy appearance.

  2. Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum and salt into the bowl of a food mixer. Using the paddle attachment, thoroughly mix the dry ingredients together. In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed.

  3. When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl. Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl. Continue to mix for 3-4 minutes, until a smooth dough is produced.

  4. Transfer the dough to a rice-floured work surface. The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too. Divide the dough into four equal parts, each weighing about 150g/5oz. Place a sheet of parchment paper on a baking tray. Transfer one piece of the dough to the baking tray and, using the 'heel' of your hand, flatten it to form a circle measuring 20cm/8in in diameter. Repeat with the remaining three pieces of dough.

  5. Cover the dough circles with a clean tea towel and allow them to rise in a warm place for about 15 minutes.

  6. Preheat the oven to 200C/400F/Gas 6.

  7. Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice. Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden.

  8. Serve immediately.