Ingredients
-
190ml Water
-
1 tsp Cider vinegar
-
60ml Oil
-
1 Egg
-
1 Egg White
-
450g Gluten Free Flour
-
1 tsp Sugar
-
1 tsp Salt
-
7g Yeast
Directions
You can shape these into two pizza bases. Lightly flour the work top and use a rolling pin and the heel of your hand to pat it out to about 10″.
Bake one without topping for 5mins on 220’C , cool and then freeze. Top the other with your chosen toppings and bake on 220’C for 10-12mins. Don’t put too much topping on or the base will be soggy.
To cook the frozen one just add toppings to the frozen base and bake for 10-15mins on 220’C, but remember not too much topping. If you do want to really load it up then bake the base before adding toppings until cooked and crisp – probably about 10mins.
Steps
1
|
Put ingredients in bread pan in the order listed above. |
2
|
Set bread maker to pizza dough program 45mins. |
3
|
Remove dough from pan using a plastic spatula. The dough will be a little sticky so flour your hands and the worktop. |
4
|
Shape into 2 thin pizza bases. |
5
|
Bake at 220ºC for 10mins |
6
|
Top with your favourite topping and bake for a further 15 mins or until browned. |