Everyone loves pizza – except candida sufferers. It contains all the stuff you can’t eat; yeast, gluten, cheese, olives, mushrooms – but you can improvise! Pumpkin, zucchini, pine nuts.. it’s easy. Here’s a yeast and gluten free pizza base that’s easy to make. Turns out thin and crispy, great done on the barbecue grill too!
Ingredients:
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- handful grated parmesan (optional)
- 1/4 cup extra virgin olive oil
- 3/4 cup water or milk
Method:
(If using a mixer, simply combine the dry ingredients and slowly add the wet ingredients, mixing on low speed, occasionally scraping the sides down.)
- Preheat oven 200°C
- Put the flour, baking powder, salt and parmesan in a large bowl and make a well
- Pour in the olive oil and water. Mix with a spoon or your hands until the dough comes together
- Tip onto a floured surface or board and knead briefly adding extra flour if needed, to create a smooth dough
- On a floured surface, roll out into a large 5mm thick pizza base or into several small bases (I use a pizza tray and just spread it out by hand.)
- Place on a baking tray or hot pizza stone. Brush with olive oil, spread with red tomato sauce and scatter with grated cheese.
- Add toppings to your liking and bake for 15-20 minutes until the base is crispy and cheese is melted
what kind of flour did you use? gluten-free? can I use white spelt flour?
Yeah, I used Gluten Free flour. Spelt would be fine! The problem with GF flour is you don’t get that nice, elastic, stretchy dough. Without yeast, you don’t get a light fluffy base/crust, but I like mine thin and crispy 🙂
i made your pizza. the dough was a bit too thick in ours, but
it’s still yummy. thanks for the recipe dude. 🙂