Over the years I have tried out a few gluten free pizza base recipes but nothing ever seemed to work particularly well so I just avoided pizza after a while.
Now that my youngest has coeliacs too I really needed to get pizza back on the menu and this is the best base according to him! More of a deep pan pizza than thin crust, it freezes well and we find it best to let it cool a bit before eating to avoid it snapping in the middle of the slice of you are using your hands or you could just use cutlery!
Please excuse the overload of toppings, the boys get to make their own pizzas and and meat features heavily!
Makes two 25cm pizza bases.
150g ground almonds or almond meal
100g chickpea flour
40g LSA, ground linseed, sunflower and almond
2&1/2 teaspoons gluten free baking powder
280g plain Greek yogurt
1/2 teaspoon salt
Preheat the oven to 200 degrees centigrade and place a roasting tin on the bottom shelf. Boil a full kettle of water.
Line two pizza trays with baking parchment.
Take two bowls and place the egg yolks in one and the whites in another.
To the yolks add the almonds, LSA, chickpea flour, baking powder and yogurt, beat until you have a creamy consistency.
Whisk the egg whites and salt until forming stiff peaks, gently fold one third of the egg whites into the yolk mixture. Add the remaining egg white, folding in gently.
Pour the batter onto the prepared tins, spreading with the back of a spoon to form the pizza discs.
Take the kettle and fill the roasting tin half way with boiling water.
Place the pizzas in the oven and bake for 10-12 minutes until risen and coloured.
Top the pizzas and return to the oven for 10-15 minutes until the toppings are cooked.