This is so quick and simple to make, you'll never eat those cardboard pizzas again!
3/4 servings. 11" pizza. Oven 200 c.
120 g Shipton Mill Gluten Free Bread Flour (plus more for dusting / rolling)
5 g Baking Powder
100 g plain Greek Yogurt (or Crème Fraiche, or Sour Cream)
1 Tbls dried Mixed Herbs
1 Tbls Olive Oil
Mix all ingredients together until well combined, adding a bit more flour as needed to keep dough from being too sticky (this is a very soft dough though so don’t add too much extra flour).
Roll onto a floured silicone sheet to the thickness required. I roll to 4 mm.
Put onto baking parchment onto your baking tray or pizza stone.
Bake for 10 minutes.
Remove from oven and flip the pizza over. Remove the baking parchment and bake for another 10 minutes. The Pizza base should be cooked before adding your toppings.
Size of pizza and baking times will vary depending on how thick you have it.
Now you’re ready for your toppings.
Anything goes! You could mix some Passata with garlic and herbs for the base, or Tomato ketchup and BBQ sauce work equally as well. Put on whatever toppings you want or have to hand, cover with some grated cheese. Pop back in the oven for 10-15 minutes until the toppings are hot and cheese has melted.
TAG: Gluten Free
Added by: J LEVY
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Looking for a unique gift for the baker in your life this Christmas? Well we might just have the answer, one of our beautiful Christmas Hampers.
Choose from The Baker’s Starter Kit, designed for the passionate home baker, some of the essentials to get you up and running to produce mouth-watering goodies. Or The Shipton Mill Special, a limited edition hamper including Uncle Tom’s cold-pressed olive oil, our Shipton Mill apron, a hand carved British bread board and more.