Creating your own gluten-free pizza dough is a great way to solve this problem and, most of the time, tastes a lot better then those bought at takeaway stores.

To make a gluten and dairy-free pizza dough you will first need to grease two 12-inch pizza pans and dust both lightly with gluten-free flour. Set these aside while you mix together the dough.

Grab a large mixing bowl and add to it 2 cups of tapioca flour, 1 cup of sorghum flour, ½ a cup of brown rice flour, ½ a cup of millet flour, 3 teaspoons of baking powder, 2 teaspoons of xanthan gum, 1 teaspoon of fine sea salt and 3 tablespoons of organic light brown sugar. Set this bowl aside while you proof the yeast.

To do this you will need to dissolve 1 teaspoon of light brown sugar into 1 ¼ cups of warm water and add to this 1 packet of active dry yeast. Stir this and let the yeast puff before adding it to the dry ingredients.

To these dry ingredients mix in ¼ a cup of olive oil, ¼ cup of beaten organic free-range egg whites and ¼ teaspoon light tasting rice vinegar. Beat this dough until it is smooth and sticky but not too thick. It should not be like typical bread dough but border on batter.

Use a spatula to divide the dough in half. Scoop each half into the centre of the prepared pizza pans. Use clean, wet hands to press down lightly and flatten the dough to create a thin, even pizza shell, try to make sure that it also has slightly raised edges. Set these pizza bases in a warm spot and leave them to rest for about 15 minutes.

During this time preheat the oven to 400 degrees F. When hot, place the two pizzas in the centre of the rack and bake for around 10 minutes until they are golden.

Afterwards remove them from the oven and brush the shell with olive oil. It is now that you can add any toppings you desire. When you are ready place the pizzas back in the oven for about fifteen minutes, or until the toppings have melted slightly.

For a gluten-free buckwheat bread recipe click here. 

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