Gluten-free pizza dough

Nutrition and extra info

  • Gluten-free
  • Vegan
  • Nutrition: Per serving

  • kcal492
  • fat15g
  • saturates2g
  • carbs84g
  • sugars3g
  • fibre2g
  • protein5g
  • salt1.89g
  • Ingredients
  • Method
  • Ingredients

  • 400g gluten-free bread flour
  • 2 heaped tsp golden caster sugar
  • 2 tsp gluten-free baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp fine salt
  • 1 heaped tsp xanthan gum
  • 5 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • Method

    1. Mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly, adding an extra 20ml warm water if the dough feels a little dry. Bring the dough together in your hands to create a thick, wet, paste. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. 

      Using the dough to make pizza? See the full recipe for gluten-free pizza. 


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