I have been dabbling in the world of gluten free pizza bases for some time now. There have been good moments, intermediate moments, moments of turning to toast for dinner …
When it comes to creating a gluten free dough you have the issue that you have lost the elastic nature of a glutenous grain so creating something that has the characteristic ‘tear & share’ quality is often a stumbling block. You can achieve this with processed gluten free flours but these aren’t something I like to turn to.
So you can guess I was a little pleased when I created this lovely thing!
Now it’s not going to be a puffy sourdough but it definitely lands in the softer gluten free arena (rather than crispy which is the other main option). It also has a depth of flavour that holds its own, which is again something that can be lost from a dough in other instances.
I have suggested toppings that suit my tastes but feel free to add any & everything that you enjoy to yours.
For the crust
For the sauce & toppings