For the last eight weeks I’ve been following a FODMAP diet, which basically stands for some dietary gobble-de-gook that I won’t bother explaining but the idea is that you cut out various different food groups for eight weeks, before re-introducing them one at a time to try and figure out what allergies you have. It’s come after about a year of stomach problems and me finally seeing a dietitian to get to the bottom of the problem.
After a long slog, I’m now at the stage of re-introduction and this week I got to re-introduce garlic to my diet – hello flavour!! Although tough, stripping back my diet so drastically has felt like a huge health benefit and cutting wheat and gluten out especially has made a noticeable difference for me. While gluten free bread and pasta options are pretty great nowadays, the food I missed the most being wheat free was undoubtedly pizza. It’s the epitome of fast dinners for us on those nights we don’t get home until late and really can’t face cooking, or as an indulgent lazy response to a hangover at the weekend. Not being able to come home and just throw a pizza in the oven was really bothering me so I decided to figure out how to make my own.
Usually any sort of dough can take a lot of time and effort to make, needing to prove overnight and all that business so to interest me I needed a dough recipe that could still offer a quick meal. When I discovered a simple recipe from the Minimalist Baker which claimed to be ‘The Best Gluten Free Pizza Dough. Ever’ I was intrigued. And when I saw how few ingredients were needed I knew I was on to a winner. Since trying it for the first time, I’ve adapted it to make it even more simple and it’s now become one of our favourite weekly meals. It takes around 20 mins to prepare and about the same time to cook, and tastes delicious. It might even be better than a regular pizza dough, and you certainly wouldn’t know you were eating gluten free.
Seeing as I’m currently soaking up the Italian culture in Venice, I thought today would be a good day to share my recipe with you, and as always if you give it a go yourself tag #BakewithBB so I can see your version!
You will need…
3 cups of gluten free flour (or cornflour if you prefer)
1 tsp salt
3/4 tsp of xanthan gum
1/2 a teaspoon of baking powder
3 tbsp sugar
1 tbsp yeast (or 1 small sachet)
1 1/4 cup of warm water
1 tbsp olive oil
How it’s done…
1. Preheat your oven to around 220C while you prepare the dough.
2. Pour 3/4 warm water (not boiling, just warm – too hot will kill the yeast) into a jug and add in your yeast, stirring to combine. After a few minutes add 1 tbsp sugar to activate and leave aside.
3. In a large bowl mix the flour, xantham gum, baking powder, remaining sugar and salt.
4. Create a well in the centre of the flour mixture and pour in the yeast mixture, followed by the olive oil and the remaining 1/2 cup warm water.
5. Using a wooden spoon combine the mixture softly until it forms a dough ball. (add more flour if too sticky)
6. Grease your pizza tray slightly with spray oil and then dollop the dough in the centre.
7. Using your fingers, push the dough outwards until it’s as flat as you want it (the edge will turn quite crusty so if you prefer you can keep this thicker).
8. Place the dough in the oven for around 10-15 minutes until cracks start to appear (don’t worry this is normal).
9. When the dough is crunchy and cracked, take out of the oven and top with tomato puree or tomato passata (or if like me you want to mix it up a little you can use BBQ sauce or a chilli paste).
10. Add your toppings (I went for my fave combo of parma ham and mozzarella, followed by rocket and parmasan once cooked) and put back in the oven for another 10 mins until cheese has melted and base is crispy.
11. Slice and enjoy!
What do you think, do you make your own pizza dough?