Best Ever Homemade Gluten-Free Pizza Base

Emily Hope
16 hours ago
3 min read

Updated: 35 minutes ago

Yes, you read it right. A delicious homemade GLUTEN-FREE pizza base!

I’ve been searching and experimenting for the longest time to uncover the best homemade gluten-free pizza base and I think I have finally made it!

We recently did a lovely photoshoot with Lindie Hawes for some delicious new products over at Old Road Estate and I desperately wanted to make a beautifully, delicious gluten-free pizza base to accompany the Fig + Vanilla Jam as a savoury option. One word - brilliant. You need to try it!

I’ve only made this gluten-free pizza base recipe with the flour suggestions listed below but please don’t attempt the recipe without Psyllium Husk as that much needed gel helps bind it altogether to create a soft dough.

I like to keep my pizza toppings simple. My current favourite combinations are Old Road Estate's Fig & Vanilla Jam, prosciutto and mozzarella (with a little peppery rocket before serving) OR pesto, mozzarella, salami, olive oil and rocket (again because it's adds a lovely flavour and pop of green) - all the good things!

This is my take on a homemade gluten-free base. I hope you love it as much as I do.

Enjoy!

The below gluten-free base topped with Fig + Vanilla Jam, Proscuitto, Mozzarella, Olive Oil & Rocket.

Ingredients (yes I did measure the weights!):

· 3 tbsp psyllium husk

· 1¾ cups lukewarm water

· 120 g buckwheat flour

· 115 g tapioca starch

· 80 g white rice flour (the organic version which is grittier doesn’t work as well here sadly!)

· 1 tbsp caster sugar

· 6 g instant yeast

· 1 tsp salt

· 2 tsp olive oil

· 1½ tsp apple cider vinegar

Method:

NB: I made the dough by using a stand mixer fitted with a dough hook, but you could also mix it by hand.

1. Firstly, prepare the psyllium gel. Mix the psyllium husk and lukewarm water together. After about 60 seconds, a loose gel will form.

2. In the bowl of your stand mixer (or a large bowl if mixing my hand), whish together the buckwheat flour, tapioca starch, white rice flour, sugar, instant yeast and salt.

3. Add the olive oil and vinegar to the psyllium gel and mix well to combine.

4. Make a well in the centre of the dry ingredients and add the psyllium/oil/vinegar mixture.

5. Knead the dough until well incorporated and smooth. I did this as mentioned with a dough hook on a stand mixer. Every now and then, I stopped the mixer and used a rubber spatula to scrape down the sides to ensure all the flour was incorporated.

6. The final dough should be soft and sticky with no unmixed flour or psyllium gel.

7. Using white rice flour, generously flour a large board and your hands! Gently knead the dough into a ball on your floured surface and divide the ball into two.

8. Working on one ball at a time (place unused ball on a plate covered with a tea towel to prevent it from drying out), place the ball on your floured board and using floured fingers, gently press the ball out with your fingers to slowly stretch the dough out into a pizza base shape by gently pressing, rotating and flipping your base. Once your first base is shaped, place it on a clean surface under a clean tea towel while you repeat the above process with the second ball to create two pizza bases.

9. Ensure both pizza bases are on a clean surface covered with a clean tea towel. I put mine either on a large wooden board or on large plates. Leave them in a warm spot in your kitchen for 45 minutes to proof or until you notice they are noticeably puffy.

10. When you leave your bases to proof, pop your pizza trays in the oven to pre-heat at 220'c.

11. After 45 minutes, place your ready pizza bases on your pre-heated trays. Drizzle olive oil around the very edge of the pizza base and then top with your favourite toppings and bake for 15-20 minutes or until cooked to your liking.

12. Place on a large wooden board and slice to share. Serve and enjoy!