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Gluten-free thin pizza base

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Ingredients for 1 servings:

  • 200 g flour, gluten-free
  • 1 tsp psyllium husk flour
  • 200 ml water, lukewarm
  • 3 tbsp oil
  • ½ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Mix the psyllium husks with the lukewarm water and let them swell. I do this in a food processor. After 2-3 minutes, add the flour, salt, and oil, and let the processor process the dough for 5 minutes. Wrap the dough in cling film and refrigerate for 30 minutes. Divide the dough in half, roll it out into a circle, and place it on two round pizza pans. Top the pizza as desired. Bake in a preheated oven at 225 degrees Celsius (top/bottom heat).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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