This Gluten Free Pizza Dough recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.
Ingredients
275g (2 cups) gluten free flour mix
1 tablespoon dried yeast
1 teaspoon sugar
3/4 teaspoons salt
160ml warm water
60ml (1/4 cup) extra virgin olive oil, plus extra for drizzling
Method
For the best results, use your Breville Boss™ blender.
Place flour, yeast, sugar and salt into blender jug and secure lid. PULSE 5 times or until combined and a hole forms in the centre
Pour water and oil into blender jug and secure lid. 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. PULSE 10 times. Scrape down sides and repeat 5 times or until dough forms a ball and is soft. PULSE 5 times to assist with lifting the dough off the blades
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
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.
