I love pizza. It’s one of the purest and most accessible foods in the world yet it never becomes boring. We’ve all heard the adage “Pizza is like sex, even when it’s bad it’s pretty good”. It’s undeniably true.

There is no such thing as bad pizza.

Sure, there are toppings which don’t really work together, some people prefer thin bases while others enjoy a thick crust. There is a pizza out there for everyone. Even gluten free people.

The one problem I have with homemade pizza is the time it takes to make it. Creating the dough is a lengthy process which only serves to make you hungrier and hungrier until you consider a cost/benefit analysis to just wrapping raw dough around meat and cheese and hoping that no one sees your moment of weakness.

That being said, gluten free pizza doesn’t have this problem. It can be ready to go in literal minutes. This is because of the lack of gluten.

Normal pizza needs to proove before it can be used. The yeast needs to create carbon dioxide which makes the dough puff up and double in size, you then knock out the air, maybe give it a double proove if you’re getting fancy and then it’s ready to go. Because of the structure of gluten free flour, there is no need to proove it. Believe me, I tried. I just ended up with a slightly yeasty lump which looked exactly the same 6hours after I left it in a warm place.

In the spirit of how quick it is to make (and because I just spent an hour writing about tequila) I’m going to get right into this one so you can get cracking.

Ingredients

About 500g of Gluten Free Flour (keep some extra at hand in case)

Water (add it bit by bit until you get a doughy consistency)

An Egg

8g Sachet of Arrow Root

Salt

Pepper

Oregano

Basil

Method

Mix all that up.

No, seriously, mix it all up. Put it in a bowl, grab a spoon and add in your water about 1/4 cup at a time. If you go over board, throw in more flour. You’re just going to end up with more pizza which is the exact opposite of a problem.

Roll it out into a pizza shape. Top it and cook it at about 180 degrees for 20 minutes ish.

When rolling it out, you can’t do it like you would with everyday pizza. If you try to grab it and stretch it, it will tear. What I tend to do is just flatten it out. It doesn’t have the springiness of normal pizza dough so it tends to stay where you left it and not bounce back.

Put your lump of dough in the middle of a well oiled tray and flatten it out to the edges. Smooth over any bumps or areas of thick dough to the edges.

I am using far too many words to explain this. So, there you go.

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