This gluten-free base is soft enough to spread with damp hands and bakes up crisp at the edge. A short par-bake helps it support a classic margherita topping.
Ingredients
- 200 g gluten-free bread flour blend containing xanthan gum
- 5 g instant yeast
- 1 teaspoon sugar
- 3/4 teaspoon fine salt
- 180 g warm water
- 1 tablespoon olive oil
- 100 g crushed tomatoes
- 125 g fresh mozzarella, well drained
- Fresh basil leaves
- Extra-virgin olive oil
Method
- Whisk the flour, yeast, sugar and salt in a bowl. Add the warm water and olive oil, then beat firmly with a wooden spoon for two minutes. The mixture should resemble a thick, sticky batter.
- Cover and leave in a warm place for 35 minutes. Heat the oven to 230°C with a heavy tray inside.
- Place the dough on oiled baking paper. With damp hands, press it into a 25 cm round, leaving the edge slightly thicker.
- Slide onto the hot tray and par-bake for 8 minutes. Remove, spread with tomato and add the well-drained mozzarella.
- Bake for another 10–14 minutes until browned underneath. Add basil and a small drizzle of olive oil.
Pizza 0 tip: Gluten-free blends absorb water differently. If the dough feels dry and clay-like, beat in warm water one teaspoon at a time.
Make it your own
For a dairy-free pizza, use a small amount of melting plant-based cheese and finish with basil oil.