Prep: 15 mins
Proving: 45 mins
Cooking Time: 15 mins
Total Time: 75mins
Type: Main Meal
Tools: Large measuring jug, clean tea towel, mixing bowl, silicone spatula, rolling pin, baking tray, parchment paper, sharp knife
It’s been ages since we had any sort of pizza and there really wasn’t a better time than the present! Cold weather always make you crave denser foods… well that and the fact that we saw an increased volume of pizza recipes on WP; besides making us very hungry at the time, it also made us want to revisit our previous pizza recipe.
Pizza dough can be quite personal. From the flour, to the thickness, to the toppings and even the overall taste… but we think that the one common attribute they should all share is to have an easy preparation!
Our newest dough is exactly that. The recipe, although it may take a little longer to whip up (well, longer to proof), the dough itself is easy to use, versatile and tasty! After proofing it’s quite soft and adaptable; after baking it’s slightly flexible with a nice and light crunch. Whilst we’re not professional bakers (or dough experts!), this one gets two thumbs up from us. 🙂
If you have the time you could probably bake more than one base and then freeze them; creating an impromptu (and healthy) D.I.Y pizza when you are short on time, are looking for a fun, family cooking activity (because who doesn’t like decorating a pizza?!) and/or lack the desire to cook a healthy meal!
A few other good things to note include:
- Although we have used varied ingredients to help flavour the dough, the taste is still quite neutral. We haven’t added that much salt or anything else that was too overpowering, because ours toppings were going to make up the difference (a rich pesto, salty olives and plenty of delicious/raw veggies)! You can obviously adapt it to suit your tastes and/or the toppings you plan on using.
- Yes we used plenty of raw-ish toppings. It’s perfect for when you avoiding ‘cheeze’ or those that LOVE to decorate their food (I do!). 😀
- We recommend using an unsweetened soya, maybe hemp or coconut milk (if you don’t mind a faint coconut flavour).
- Don’t omit the sugar! The yeast needs it grow. We’ve never tried activating the yeast with a sweetener, so we are not recommending it.
- Our dough was fairly thin and our cooking time reflects this. If you are making a thicker dough, a smaller pizza and/or cooking it with toppings, you’ll need to adjust your times accordingly.
Happy cooking everyone! 🙂
250ml Soya Milk (unsweetened & fortified)
1 tsp Unrefined Caster Sugar
2 tsp Quick Rise Yeast (7g)
250g Gluten Free Flour (self-rising)
½ tsp Xanthan Gum (1g)
6g Dried Italian Mixed Herbs
6g Nutritional Yeast Flakes (if possible, B12 fortified)
½ tsp Salt
15g Odourless Coconut Oil
Need an easy-print recipe? Print here. 🙂
1. Pour 250ml soya milk into a large and microwavable measuring jug. Heat until warm (make sure it’s not boiling or too tepid). Tip: Alternatively, place the milk into a small, non-stick pot and warm over a medium heat.
2 . Add 1 tsp sugar into the measuring jug. Whisk to combine. Add 2 tsp yeast. Gently whisk to combine (or just leave sprinkled over the surface of the milk). Wet a tea towel with fairly warm water. Place it over the top of the jug. Leave the mixture to ferment for 10-15 mins (preferably in a warm place).
3. In the meantime, place 250g GF flour into a large mixing bowl. Add ½ tsp xanthan gum, 6g dried Italian herbs, 6g nutritional yeast and ½ tsp salt. Stir to thoroughly combine. Leave for the moment.
4. If necessary, gently melt your 15g coconut oil (it needs to be in a liquid state).
5. Remove the tea towel from the measuring jug. Tip: You should experience a fairly ‘yeasty’ aroma and see a lot of ‘froth’ and bubbles by this point! Make a ‘well’ (just a hole) in the centre of the flour mixture. Pour in the oil and the yeast/milk mixture. Gently stir with a large spoon or silicone spatula until thoroughly combined. Knead the dough for 4-5 mins. Tip: If the dough is a little tacky, just lightly flour your hands! Wet the tea towel again with some warm water and completely cover the top of the mixing bowl. Place the bowl somewhere warm for 45 mins and allow the dough to rise. NB: Ours didn’t rise too much because our house wasn’t warm enough!
6. In the meantime, prepare any topping(s) you plan on using. We whipped up some of our basil and walnut pesto, fresh bell peppers, courgette, red onion, olives, baby plum tomatoes, avocado, salad cress and got some additional nooch to hand!
7. When the dough is almost done ‘proofing’, preheat the oven to 200°C/400°F. Line a baking tray with a sheet of parchment paper (allowing it to slightly overlap the edges). Tip: By having an over-sized piece of parchment paper, you can easy lift and transfer the whole pizza onto a chopping board, cut and then serve!
8. Lightly flour a clean work surface (not too much or the dough might become too dry). Place the dough onto the work surface. Flatten it with the palm of your hand. Using a rolling pin (or a long and circular bottle), roll it out large enough to fit your pan. Tip: Our baking tray was 13×10″ and we wouldn’t recommend rolling it any larger/thinner than that! Carefully roll the dough onto the rolling pin and transfer it onto the baking tray. Unroll and shape the dough to fit your tray.
9. We opted for a ‘rawish’ pizza (meaning we baked the crust first and then topped it afterwards)! As this was the case, our dough only took 15 mins to bake (in a fan-assisted oven/middle shelf) until it was lightly tanned and slightly crispy around the edges. If you are baking it with toppings, it might take a bit longer.
10. Lift and transfer the pizza onto a chopping board; slice from the centre outwards and serve!
Tip: Refrigerate any leftover pizza in an air-tight and resealable container; consume within 3 days. Alternatively, wrap, store and freeze; defrost, reheat and consume within 1 month.