Prep & Cooking time: 80-90 mins
Type: Main Meal
Tools: Mixing bowl, measuring cup, silicone spatula, kitchen film, rolling pin, baking tray, silicone mat or parchment paper
Notes: This recipe contains: B-Vitamins, carbohydrates, protein, fibre, calcium, iron, no added sugar and is low in added salt and saturated fats!
This is a simple GF pizza dough recipe. We admit, it does look a bit ‘anaemic’… but that’s only because it lacks ‘fats’! Brown, crispy crust usually stems from (apart from burning it!) adding oil and/or animal products (milk, eggs or melted butter)! Mostly, we prefer our crust like this… saving our ‘fat calories’ for the delicious toppings! A.K.A. lovely olives, avocado, pesto sauces, perhaps some sautéed or roasted veggies or even some nuts! Just find a nutritional balance that you prefer, e.g. add some oil in the dough but top it with fresh, garden vegetables and pine nuts! Even with a little added oil….this crust will certainly be healthier than ones from your favourite take-away joint, there’s no doubt about that!
NB: This crust is firm with movement …and also ‘light’ on your stomach! If you do prefer a thin and crisp crust, use water (instead of milk) and a bit of oil.
Happy cooking everyone! 🙂
Nutritional Content For Pizza Dough:
Approx. per serving: 163Kcal, 3.5g Protein, 1.2g Fat, 0.2g Sat/ fat, 0.1g Salt, 1g Fibre, 57mg Calcium, 0.5mg Iron
…This crust lacks fibre…but our toppings made this meal fibre-licious!
250ml Soya Milk(unsweetened & fortified)
250g GF Flour (plain)
3g Xanthan gum
7g Quick rise yeast
1g Dried Basil
1g Dried Oregano
6g Cornmeal (yellow/coarse)
Place the DF milk into a microwavable measuring jug or dish. Microwave until quite warm but not boiling hot.
In the meantime, place the flour, xanthan gum, yeast, basil and oregano into a large mixing bowl. Season it with some salt to taste. Mix together.
Make a ‘well’ in the centre.
Pour in the DF milk.
Mix to combine.
Add the cornmeal.
Mix and knead to combine.
Cover the bowl with an oiled piece of kitchen flim.
Place it somewhere warm to ‘prove’; approximately 45-60 minutes.
In the meantime, organise and prepare your toppings.
Meanwhile, heat the oven to 200°C/400°F. Line a baking sheet with some parchment paper or a silicone mat.
Lightly flour a clean surface. Roll out the dough.
Gently ‘re-roll’ it onto the rolling pin.
Transfer it onto the baking sheet; un-roll it.
Top with sauce and herbs (if applicable).
Top with the remaining toppings.
Place it onto the middle oven shelf. Bake for 15-25 mins or until crust is firm. NB: the edges will be slightly ‘crispier’ than the base.
Remove from the oven….
Add any other toppings (if desired)…
Cut and serve.
- Try wholemeal, ’00’, or spelt flour if you are not concerned about gluten and added any herbs and/or seasoning you desire.
- Top with: DF pesto or a home made ‘sauce’ instead of tomato purée.
- Bake the crust and then add ‘raw’ pizza toppings; adjust cooking times accordingly.