This week we made gluten-free pizza. I had originally wanted to make them into little car shapes, however gluten-free pizza dough is like no other dough I have made before. Saying that, they did taste very yummy! I’d recommend this recipe for making gluten-free pizzas but not for making pizzas with children. I used the Dove’s Farm recipe which can be found here. The recipe also has the option to make a gluten-free vegan pizza base.
As usual I prepped all of the ingredients before we began cooking. This was our first attempt at cooking something savoury together and so I wanted to ensure I was super prepared in order to keep his attention.
In order to make this you will need:
- 1 Egg white (Or 10g FREEE Chickpea Flour and 30ml of Water)
- 4 Tbsp of oil
- 1/2 Tsp Vinegar
- 1Tbsp Sugar
- 1/2 Tsp Salt
- 200ml Water
- 250g FREEE White Bread Flour
- 1 tsp Doves Farm Quick Yeast
For the toppings you will need (according to the recipe) –
- 200g Large Tomatoes
- 100g Cherry tomatoes
- 125g Mozzarella
- 25g Parmesan, grated
- 1 Tbsp Olive Oil
- Salt and Pepper
- Fresh Oil
I used some passata instead of fresh tomatoes and only used mozzarella.
We began by mixing the water, sugar, salt, vinegar, egg white and 2 Tbsp of oil. We whisked it all together – and cringed as egg whites splattered up the tiles.
Then in a separate bowl we mixed together the flour and the yeast. I stirred whilst he put his hands in and churned the mixture. All things considered I think it was very well mixed. Once mixed we added the wet ingredients to the dry and used a wooden spoon to bring the ‘dough’ together.
The mixture was far from dough like and resembled a thick batter, however the recipe did describe it like this, as opposed to a dough. At this stage he started to lose a little bit of interest as the batter was difficult to handle and so I had to take over.
I gave up on car shaped pizzas at this stage. Instead spooning small amounts of the mixture onto a tray and using the back of a spoon to spread it out. Eventually it vaguely resembled mini pizzas.
We put our toppings on – with a slight mishap with the pot of oregano which saw one of the pizzas lost under a mountain of herbs. I’ll be honest at this stage I did not have high hopes for how the pizzas would turn out. I was even more concerned as the left over dough was suppose to be for our dinner.
Once the toppings have been put on the pizza the recipe recommends you leave them to rise for 20 minutes. I’m not sure I saw much of a rise but we did as we were told. Towards the end of the 20 minutes we pre-heated the oven to Gas Mark 6.
The recipe suggests you cook the pizza for 30-35 minutes, however these were only small and so cooked within 25 minutes.
I was very pleasantly surprised with how the pizzas turned out! They were one of the best gluten free pizza bases that I had tried.
Dinner wasn’t quite so successful. I spread the remaining dough out onto a baking tray – unfortunately at the time I didn’t realise but I had made the base far too thick. Gluten free bases work best being incredibly thin so that they can crisp up. I popped the base in the oven for 10 minutes and then got it out to put the toppings on. The passata was incredibly runny and flooded off the sides of the pizza and so the bottom became all soggy. I put the pizza in the oven for 15 minutes so that the base could harden and then I took it out of the tray and placed it directly on the oven. This allowed the bottom to dry out.
I added olives and pine nuts to my half of the pizza. The evening pizza was nowhere near as nice as the one we made at lunchtime. I leant some valuable lessons though for next time. I will keep them small and thin and be careful not to put too much passata on!
I hope to make this again in the future – I will keep you updated!