Gluten-free pizza dough

Ingredients for 1 servings:

• 100 ml water
• 3 g dry yeast
• 200 g flour, gluten-free (e.g. Schär bread mix)
• 4 g salt
• 6 ml olive oil
• 1 pinch(s) of sugar
• 1 egg(s), size L

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Total time approx. 35 minutes

Mix all ingredients and knead using the dough hook of a hand mixer. Let it rise for about 30 minutes. Top with your choice of toppings and bake in a hot oven at 200°C (top/bottom heat) on the bottom rack until the pizza is crispy brown. This should take about 25-30 minutes. Notes: While mixing the ingredients, add flour until the dough is no longer sticky. You may want to reduce the flour by 10-20 g and add more if the dough is still sticky. I used Schär Brot Mix flour. Since gluten-free flours vary in composition, the result may vary with a different flour. Since I only have a wooden rolling pin and have used it for gluten-containing dough before, I placed cling film on top of the dough while rolling it out.