- Dough
- 520g or 4 cups plain gluten free flour*
- 2 tbs baking powder
- 2 tsp sugar
- 2 tsp sea salt
- 1 tsp xanthan gum
- 750mL water
- 50ml extra virgin olive oil
- Napoletana Sauce
- 700g bottle tomato passata
- 2 tsp dried oregano
- 1 tsp salt
- 1 crushed garlic clove
- Mozzarella cheese as desired
- Basil to garnish
- * I use Bob's Red Mill 1 to 1 plain baking flour
- Preheat oven to 200C. Line 4 x 30cm round pizza trays with baking paper.
- Add flour, baking powder, sugar, salt and xantham gum to a mixing bowl and blend for a few seconds to combine dry ingredients.
- Add oil and water and mix on medium speed for 3 minutes or in a Thermomix for 1 min/speed 6. Your dough will look like a thick cake batter, not a firm ball of dough.
- Divide batter amongst 4 pizza trays by placing a large dollop of batter in the centre of each tray. Using a spatula spread the batter in a circular motion until a thin round pizza base is formed.
- Pre-bake bases for 15 min until crisp. Remove bases from oven and cool. At this point you can store extra bases that you won’t be cooking in the fridge for a week or freezer for a month.
- Prepare the Napoletana sauce by combining all ingredients in a bowl. Spread sauce over bases and sprinkle with mozzarella or your favourite toppings.
- Bake for 10 minutes in a 240C conventional or pizza oven. Garnish with basil to serve.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/margherita-pizza-gluten-free/
3.5.3226