PIZZA FREE RECIPES

Name: Gluten-free pizza dough
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400g gluten-free bread flour; 2 heaped tsp golden caster sugar; 2 tsp gluten-free baking powder; 1 tsp fine salt; 1 heaped tsp xanthan gum; 5 tbsp olive oil

GLUTEN-FREE PIZZA DOUGH RECIPE - BBC GOOD FOOD

Gluten-free pizza dough recipe - BBC Good Food image

Don't miss out on your favourite Italian treats, make this simple, speedy gluten-free pizza dough, ready to turn into individual pizzas or dough balls

Provided by Esther Clark

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 6

Ingredients

400g gluten-free bread flour
2 heaped tsp golden caster sugar
2 tsp gluten-free baking powder
1 tsp fine salt
1 heaped tsp xanthan gum
5 tbsp olive oil

Steps:

Mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Using the dough to make pizza? See the full recipe for gluten-free pizza.

Nutrition Facts : Calories 492 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 84 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.89 milligram of sodium

PIZZA DOUGH RECIPES - BBC GOOD FOOD

Pizza dough recipes - BBC Good Food image

Looking for a simple homemade pizza dough recipe to give your base added authenticity? See our versatile options, including gluten-free pizza dough and a base that requires no yeast.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Once you've tried this easy pizza dough recipe, you'll never look back (trust me)
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Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

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Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving

1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
14. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
15. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
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Didn't think a gluten-free diet could include pizza? With this inventive gluten-free pizza crust recipe, gluten-intolerant kids and adults alike can indulge in their favorite pie. —Sylvia Girmus, Torrington, Wyoming
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Total Time 40 minutes
Cuisine Europe, Italian
Calories 123 calories per serving

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Don't miss out on your favourite Italian treats, make this simple, speedy gluten-free pizza dough, ready to turn into individual pizzas or dough balls
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Total Time 20 minutes
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Calories 492 calories per serving

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