Pizza is one of our favourite dinners to make as a family. I would make and roll the dough, and the kids would artistically arrange the toppings. I think we were all a bit devastated when I was diagnosed as coeliac, with the thought of giving up our beloved pizza nights. I was determined to find a good gluten-free dough recipe so that I wouldn’t feel like I was missing out. The below has been adapted from a recipe by Charlotte Binns-McDonald, published in Delicious Magazine, Issue 173 August 2017. It was so successful, my girls are happy to do away with the usual gluten dough, which is fantastic as it minimises contamination for me. The original recipe included gluten-free oat flour, which is not suitable for a coeliac to eat (see Coeliac Australia’s stance on oats and a gluten-free diet)
1 1/3 cups (200g) gluten-free plain flour, plus extra to dust (I used Orgran brand)
1/2 cup (75g) gluten-free self-raising flour (I used Orgran brand)
2 tbs flaxseed meal
1/4 cup (35g) potato flour
1/4 cup besan (chickpea/garbanzo) flour
1 tsp (5g) or 1 sachet (7g) dried yeast
1 tsp xantham gum
1 egg, plus 1 eggwhite
1/3 cup (80ml) olive oil
1/2 tsp apple cider vinegar
1 cup (250ml) milk, warmed
Sift flours into a bowl (don’t try to sift the flaxseed meal, it is too coarse) with 1 tsp salt flakes. Place the egg, eggwhite, oil, vinegar and milk into a stand mixer bowl fitted with a dough hook, and mix until combined. Gradually add the dry ingredients and mix until dough comes together. Tip out onto a floured bench to knead for two minutes until smooth. If it feels very wet and sticky, add a little more gluten-free flour whilst kneading. Transfer to a lightly oiled bowl and set aside in a warm place for 45 minutes to rest. Note, it will not rise like dough containing gluten).
Divide dough into 8 equal portions for small pizzas. Roll out to 5mm thick and place on oiled (baking paper is optional) pizza trays and top with desired toppings. Bake in a hot oven (220C) for 10-15 minutes until base is browned on the edges and crisp.