Cookbook

29
275g (2 cups) gluten free flour mix
1 tablespoon dried yeast
1 teaspoon sugar
¾ teaspoon salt
160ml warm water
60ml (¼ cup) extra virgin olive oil, plus extra for drizzling
1. Place flour, yeast, sugar and salt into blender jug and secure
lid.
3 PULSE 5 times or until combined and a hole forms in the
centre.
2. Pour water and oil into blender jug and secure lid.
4 MILL 1 second. Scrape down the mixture from the side, pulling
it away from the edge of the container and into the centre of
the mixture and secure lid.
3 PULSE 10 times. Scrape down sides and repeat 5 times or until
dough forms a ball and is soft.
3 PULSE 5 times to assist with lifting the dough o the blades.
3. Lightly flour work surface with gluten free flour mix. Carefully
scrape out dough onto work surface. Knead for 30 seconds or
until a smooth dough forms. Transfer to a bowl. Drizzle with
olive oil. Toss lightly to cover dough with oil. Cover with plastic
wrap and a tea towel. Set aside in a warm place for 45 minutes
or until doubled in size.
Tip to make pizza: preheat oven to 220°C no fan (200°C
fan-forced). Lightly flour working surface with gluten free flour
mix. Roll dough to approx. 26cm diameter round. Place onto a
greased round pizza tray. Roll edges in to form the crust. Brush
edges with a little oil. Bake for 5 – 7 minutes or until lightly
golden.
Top with pizza sauce, your favourite toppings and cheese. Bake
for a further 7 – 8 minutes or until base is crisp and golden and
cheese is golden brown.
Gluten Free Pizza Dough
1 Prep 10 minutes plus 45 minutes rising time / Cook 20 minutes
2 Makes 1 × 26cm pizza