Gluten Free pizza recipe

Our New Organic Gluten Free mix is wonderfully versatile. It is suitable for both hand baking and bread machines and can also be used to create gluten-free pizza bases, focaccia and other enriched breads.

Here's our new recipe for a gluten free pizza, choose your favourite toppings and enjoy.

Makes 3 pizzas

INGREDIENTS

• 500g Shipton Mill Organic Gluten Free Bread Mix
• 500g Warm water
• 10g Salt
• 5g Dried Yeast
• 50g Oil

Your choice of pizza toppings

METHOD

Weigh all the ingredients into a stand mixing bowl.

Mix on a slow speed for two minutes, then increase to a high speed for two minutes.

Use a small amount of oil on your hands and scales to weigh the dough into three roughly 350g pieces.

Put the pieces in a lightly oiled tub, with plenty of room between them.

Place into a warm area to prove for one to two hours, until the dough balls have doubled in volume.

Preheat your oven to its hottest setting and place a baking stone in it.

To shape the pizzas, rub the top of the dough with a little bit of oil, then place on parchment paper that has lightly been oiled. Now use your fingertips to flatten out the dough, working from the middle to the edges, leaving about 1cm for the crust. Because of the oil on the parchment you should be able to stretch the dough out, making it larger. Be careful not to tear it. 

Once shaped to size and to how you like it, add your chosen toppings, transfer the pizza onto your baking stone then bake for about ten minutes.

If you plan to bake the pizza in a pizza oven, you will need to shape the dough on some gluten free flour and then slide it into the oven, as baking parchment will catch fire above 300°C.

 (If you don’t have a stand mixer you can use a hand held mixer with dough hook attachments. If you have neither, you can mix by hand, but to save your arms we would suggest mixing for a few minutes then leaving the dough to rest for five minutes, then give it another mix for a further few minutes).