Gluten-Free Pizza Recipe

Gluten-Free Pizza Recipe
You guys are going to want to make my amazing gluten-free pizza. It is absolutely bloody banging!
Ingredients:
• 500 grams of all-purpose gluten-free flour blend
• 6 grams of xanthan gum
• 10 grams of psyllium husk
• 7 grams of instant yeast (basically one sachet)
• 10 grams of honey
• 25 grams of olive oil
• 20 grams of salt
• 500 grams of warm water
For the flour blend:
• 400 grams of chickpea flour
• 400 grams of potato flour
• 200 grams of white rice flour
• 200 grams of arrowroot flour
For the tomato sauce:
• 400 grams of tinned tomatoes
• 1 tablespoon of minced garlic
• A good glug of olive oil
• Half a glass of red wine
• 100 ml of gluten-free chicken stock
• Salt and cracked black pepper to season
• 3 to 4 fresh basil leaves
Method:
For the flour blend:
Combine all your flour blend ingredients in a bowl and mix extremely well. Set aside.
For the dough:
1. Get your KitchenAid with the dough hook attachment ready.
2. Pour 250 ml of warm water into the bowl, followed by the yeast, psyllium husk, xanthan gum, honey, and olive oil. Mix lightly.
3. Add 250 grams of the flour blend and mix again. Add another 250 ml of warm water and mix once more.
4. Set the mixture aside and allow it to rest for 20 minutes at room temperature.
5. In a separate bowl, combine 150 grams of flour with the salt.
6. After 20 minutes, add half of the flour and salt mixture to the mixer, and mix on high speed for 1 minute. Then, add the remaining flour and salt mixture, and mix again on high speed.
7. Take a clean, medium-sized bowl, brush it with olive oil, and transfer the dough into it. Cover with a dishcloth and let it rest for 1 hour at room temperature. If it’s cooler, place the dough next to a warm oven.
8. After the dough has rested for an hour, divide it into 4 equal parts. Lightly flour a surface, wrap each dough portion lightly in cling film, and place them into a container (without stacking). Seal with a lid and refrigerate for at least 24 hours for best results (48 hours is even better!).
After the dough has rested:
1. Preheat your oven to 250°C.
2. Use a pizza hot plate for a better base. Dust your surface with flour and use your fingers and palms to gently shape each dough portion into a rough circle. Create raised edges around the crust for that perfect texture.
3. Brush the edges and base with olive oil. Pre-bake the dough until it turns lightly golden.
4. Add your sauce and toppings. In my video, I made two pizzas: one with mozzarella and pineapple, and the other with goat’s cheese, prosciutto ham, and a mix of rocket and spinach.
5. Bake until your toppings are to your liking and the cheese is melted. If you have a pizza oven, even better!
6. For a perfect finish, if the pizza isn’t quite colouring as you’d like, grab a kitchen blowtorch and lightly go over the edges and cheese.
Enjoy your perfect gluten-free pizza!
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