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Room for one more mouthful? Oh, go on then!

I know that I’ve done a few pizza related posts before, but this one deserves to be top of the list, as I have just discovered THE best pizza base recipe EVER! Soft, doughy and light, this base is a far cry ahead of the crunchy, chewy and dry evolution of gluten free bases I’ve witnessed.

I know I’ve raved about things before, sp I set up my panel of non-gluten-free experts, (er, Mum, Dad, brother and boyfriend!) to see what they thought, as I couldn’t believe it wasn’t too good to be true.

And the results were good.

According to the “experts” the taste and texture was still different to their “normal” pizzas, but it was still a delicious alternative and they would be happy to eat more. Infact, it was so popular that my Mum even had two slices herself!

So, I’ll stop bragging now and give you the recipe, adapted from a few that I’ve found, but original as far as I’ve seen! Unfortunately I haven’t worked out a dairy-free alternative, but if you can. give it a go for an easy dinner!

Pepperoni, sweetcore and chorizo with lots of cheese - my favourite topping

Sarah’s Pizza Base

300g Dove’s Farm White Flour

1 teaspoon sugar

1 teaspoon salt

7g sachet of dried active yeast

200ml warm water

50ml milk

1 1/2 teaspoons gluten free baking powder

1 teaspoon Xantham gum

1 tablespoon sunflower oil

1 medium sized egg

  1. Preheat the oven to Gas 6/200’C and grease a baking tray with oil/use grease-proof paper.
  2. Dissolve the sugar in 150ml of water in a bowl or jug and then add the yeast, Stir and allow to sit in a warm place so the yeast can work, for about 5 minutes until the mixture froths.
  3. Meanwhile, place the flour, baking powder, xantham gum and salt into a mixing bowl and mix well using a whisk or wooden spoon.
  4. Beat the egg and sunflower oil together and add to the flour mix. Stir well.
  5. When the yeast mixture ut ready, add it to the flour mix and stir in well. Mix the remaining water and the milk in a jug and add to the mixture slowly.
  6. The mixture should take on a sticky dough-like consistency, so add the liquid slowly to ensure that it doesn’t go to gloopy and watery.
  7. Dust the work surface in flour and spread out the dough. It will be quite sticky so it might help to flour up your hands!
  8. Flatten the mixture onto the baking tray. You can leave it to stand for 15 minutes to rise, but I didn’t because I was hungry and I think it turned out even better!
  9. Once you’ve flattened out the mix to your desired pizza shape, bake for approx 10 minutes in the oven.
  10. Remove and add the toppings of your choice, then bake for a further 15 minutes until golden brown.

A delicious pizza base to top how you like, try it and let me know what you think! Try adding herbs or cheese to the base for added flavour, yum!

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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