One of my healthy living coaching clients asked for a gluten free pizza recipe the whole family could make and enjoy together and it reminded me of an experiment Olivia and I had done when she was at home during lockdown. This is the weirdest pizza base you will ever make – really a pourable base rather than a dough - but trust me, it makes the best crispy thin crust pizza you’ll ever try. And it’s all vegan and gluten free too. What’s not to love about Friday Pizza from now on!
Pre heat your oven and the baking trays you’ll use then prepare your toppings before you start. I know this sounds counter intuitive but you want the batter to go straight onto a hot baking tray so the raising agent can get straight to work in the oven not in the mixing bowl!
Preheat oven to 220 C/ 200C fan, Gas mark 7.
Place 2 baking trays in the oven to heat up. If you’re making more, or less, pizza, alter the ingredient quantities and use the relevant number of trays for your ingredients.
This recipe makes 2 large pizzas which easily feed 3 of us with a side salad, or two very hungry teens!
For the Pizza Base
25g ground linseeds/flax seeds
170ml/6fl oz boiling water
1 tsp maple syrup (or black strap molasses, or honey if not vegan)
1 tbs lemon juice – fresh or from a bottle
2 tbs olive oil
30 – 75ml/ 1-3 fl oz cold water
For the dry ingredients:
200g gluten free plain flour – your own blend or try Doves
Gluten free plain flour for dusting
½ tsp bicarbonate of soda
1 tsp baking powder
11/2 tsp dried mustard
25g gluten free oats
1 tbs nutritional yeast
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
Or other herbs of your choice.
Directions for base:
Place the ground linseeds and boiling water in a heat proof bowl. Stir in the molasses, lemon juice and olive oil. Set aside.
Sift the flour, baking powder, bicarbonate of soda and mustard together in a bowl. Add the herbs, salt, nutritional yeast, mustard and oats and stir to combine.
Go back to the linseeds. Add 30ml/1 fl oz cold water to the soaked linseed and stir to combine.
Take 2 pieces of baking parchment and spread them on the work top, dusting them with gluten free plain flour.
Add the soaked linseed to the flour mix and stir to combine. Mix quickly to form a sticky dough. Don’t panic that it looks too wet - you’re not supposed to be able to knead it!
Tip half the mixture onto each piece of baking parchment. Sprinkle more flour onto the top of each so that your hands don’t stick when you touch it. Now using your fingers press the dough into the shape you want to fit your baking trays.
Quickly add your toppings.
Move each piece of baking parchment with the pizza onto your pre heated tray and bake in the hot over for 15 – 20 mins or until your toppings are cooked and the edges are brown and crispy.
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