Pizza is a comfort food for everyone and a love for it, is one reason why many people feel they do not want to give up wheat (that and pasta). However, I believe one of the best things about devouring pizza is not the base but the many varied toppings you can add. One can really let the imagination go wild when creating a pizza top. Who’d have thought ham and pineapple (A.K.A. the Hawaiian) would go so well together. There are hundreds of variations to try, and here’s the perfect base to start!
Suitable for maintenance
This pizza dough is high on the glycemic index, therefore needs to be balanced with lower GI toppings to bring its glycemic load down (adding cheese automatically does this). However, it is also very filling and you won’t be tempted to overfeed with it.
makes 4 medium pizzas or 2 pizzas and 6 pittas (reduce mixture for less servings)
2 cups corn flour (starch)
2 cups plain gluten-free flour blend
3 tsp unrefined sugar
1 tsp salt
2 tsp xanthum gum
1/2 pint warm water
1 sachet easy-yeast
oil for rolling pizza
Combine sugar and easy-yeast in warm water and allow to ferment for 5 to 10 minutes.
Meanwhile combine all dry ingredients and mix together well.
Whisk egg into yeast mixture then pour it into dry ingredients and combine well (may need to use hands here).
Take a large piece of greaseproof paper and pour a small amount of oil onto it, this is so dough doesn’t stick to it when rolling.
Divide dough into 4, if making 4 pizzas, and roll each one into a ball before placing on the oiled paper. Fold paper over to sandwich dough and using a rolling-pin, roll out to 1/2 an inch thick. (If making pittas as well, take small clumps of dough and press between greaseproof paper, flattening with hands or rolling-pin, to roughly the size of your hand). Carefully peel off greaseproof paper over a baking tray to prevent pizza from breaking. Continue like this with the rest of dough. If dough starts to stick to paper add a little more oil.
Bake pizza bases in oven for 8 to 10 mins. Add desired toppings then bake for a further 8 to 10 minutes. Pittas bake for 10 to 12 minutes.