Finding a good gluten free/wheat free pizza is challenging. I’d say it’s almost impossible! They tend to be dry or too dense and well quite frankly unpalatable. I used to be a fussy eater and having to follow the low FODMAP diet I’m even fussier now. I came across this recipe for gluten free Maltese ftira which is a type of flatbread. This recipe is fantastic and makes great gf Maltese ftira. You have to make them and I promise you will not be disappointed. Anyway, back to pizza! I decided to use the same recipe to make pizza dough. The video recipe can be found here. It’s so good I had to share! I was missing good pizza but with this recipe not anymore! The recipe requires a very long proving time; about 15 hours but it is so worth it! I made the dough and left it to prove overnight to be ready for the next day. So you can simply sleep your way through the proving time =D This recipe makes slight crispy ends with a gooier interior. The dough will remain pale after baking but tastes delicious! I’m now one happy gal!
For the dough:
- 500g GF bread flour blend (or 450g GF bread flour blend and 50g millet flour as stated in the recipe)
- 1/4 tsp dried yeast
- 3g psyllium husk
- 5g salt
- 500ml water
For the pizza sauce:
- approx 200ml tomato passata
- approx 300ml chopped tomato/ polpa
- 5 fresh basil leaves
- 1/2 teaspoon dried oregano
- 10g grana padano cheese grated
- 30g mozzarella
- 1 tsp garlic infused olive oil (Learn how to make your own here)
- salt and pepper to taste
- extra olive oil or garlic infused olive oil for drizzling
Method for pizza:
- Follow the recipe for the dough here. Once the dough is done and has proved split into 6 dough balls and leave to prove for a further 3 hours. Or perhaps open them into pizza bases before proving if you would like a thicker base.
- Open the dough delicately with your hands (to keep the air in the dough) into a round flat pizza base once proved.
- I prepared my tomato sauce by heating a teaspoon of garlic infused olive oil and once hot I added the mixture of polpa and passata. I added salt and pepper to taste. I added some largely chopped up fresh basil and some dried oregano.
- Put the tomato sauce on the pizza base. I sprinkled the sauce with approx 7-10g grated Grana Padano cheese. I topped this with 30g mozzarella cheese which I tore with my hands and placed over the pizza.
- You may add any toppings you like to the pizza. I like mine plain or with some fresh rocket leave with I put on after baking.
- Line a baking sheet with baking paper or dust with flour so the dough doesn’t stick.
- Drizzle the pizza with a little olive oil and place in a preheated oven at 210C and bake for 15minutes.
This is what it looked like before baking…
and after… The dough remains quite pale on baking but it’s really delicious. I’m getting really hungry just typing out this post and I wish I had some of this pizza left!
PS: Remember to always read the ingredient labels on food products for hidden high FODMAP ingredients.
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