Ingredients
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190ml Water
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1 tsp Cider vinegar
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60ml Oil
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1 Egg
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1 Egg White
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450g Gluten Free Flour
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1 tsp Sugar
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1 tsp Salt
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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
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1
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Put ingredients in bread pan in the order listed above. |
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2
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Set bread maker to pizza dough program 45mins. |
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3
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Remove dough from pan using a plastic spatula. The dough will be a little sticky so flour your hands and the worktop. |
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4
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Shape into 2 thin pizza bases. |
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5
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Bake at 220ºC for 10mins |
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6
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Top with your favourite topping and bake for a further 15 mins or until browned. |
