Gluten free pizza base (crispier)
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Category
Bread
Servings
4-8
Prep Time
15 minutes
Cook Time
10 minutes
Proofing time
75 min
This gluten free pizza base is made using our YOMO basic white bread mix. This version uses almond meal, corn starch and olive oil for a crispier base. Unlike many other gluten-free pizza bases, you do not need to pre-bake the base. You press the dough out, proof it and then pile on your favourite toppings. Then – this is key - you crank your oven up (ideally to ~275 degrees C) and find the hottest shelf in your oven. It usually takes about 10-15 mins for you to get your delicious pizza cooked – follow your nose.
We hardcore love this gluten free pizza base and often share it with non-gluten-free friends who are equally delighted. We’ve made it with and without cheese – my advice is to go a bit heavier on the tomato sauce base if you don’t use cheese. OR do an olive oil drizzle if you’re going for bianco, with garlic and mushroom or something equally delicious.
Recipe Note:
There are three stages below – making, proofing and baking your pizza base – the “making” can be done with either a stand mixer eg Kenwood chef, KitchenAid etc, or by hand. It’s a bit faster to use a stand mixer but it’s also super satisfying to knead your own pizza – the two methods will give you comparable results when you follow the instructions!
Sophie Killmier
Ingredients
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Weigh scale – this is critical
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Stand mixer OR a big bowl and a bench to knead on
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2 x pizza trays – the ideal size for each tray is 34cm diameter round or a 30cm square tray
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Large heat proof bowl to fill with boiling water for proofing
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Kettle
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Oven
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Spatula
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1 x YOMO bread mix (290g pouch) or from bulk
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120g of corn starch
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50g almond meal
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6g of dry yeast
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30g olive oil
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300g water (room temp)
Equipment
Ingredients
Directions
Making your pizza base
For a stand mixer:
Combine bread mix, yeast, corn starch, almond meal, water and olive oil in the bowl of your stand mixer.
Use your normal beater, NOT the dough hook.
Mix the dough very well on med-high speed for 2-3 min.
Stop the mixer and gather the dough back together with a spatula.
Grease your 2 trays with olive oil and use a bit on your hands.
Split the dough into two and transfer a dough pull to each tray.
Use the palm of your hand and then your fingers to push the dough out to cover the tray. You can also use a rolling pin but the dough is a little bit sticky so it’s best to put some baking paper or plastic wrap in between the pin and the dough. I prefer using my hands to get a nice even spread.
For hand kneading:
Combine bread mix, yeast, corn starch, almond meal, water and olive oil in a large bowl.
Use a spoon or spatula to mix the ingredients - when they start to come together, get your hands in there and start kneading.
Once the mixture is homogenous, transfer to a clean bench or flat surface where you can work the dough hard for 4-6 min. Bring the dough together and then push it apart with the heel of your hand.
Grease your 2 trays with olive oil and use a bit on your hands.
Split the dough into two and transfer a dough pull to each tray.
Use the palm of your hand and then your fingers to push the dough out to cover the tray. You can also use a rolling pin but the dough is a little bit sticky so it’s best to put some baking paper or glad wrap in between the pin and the dough. I prefer using my hands to get a nice even spread.
Proofing your pizza bases:
You now need to create a nice space for your dough to prove. If you have a proven method that you know gets good results, you can do this. If not, you need to prove your pizza bases in the oven as per steps 9-11 below.
Leave the oven OFF and add a heat proof bowl of boiling water at the bottom of your oven – use ~1.5L of boiling water – this will create a moist environment for the bases to rise.
Put your pizza bases above the boiling water and close the oven door.
Leave your dough to rise for about 1hr and 15min – the bases should look and feel lighter when you gently press into them with your finger.
Baking your pizza
Remove the bowl of water and pizza bases from the oven.
Preheat your oven to 275 degrees C. If your oven has a special setting for pizza or roasting using the base of the oven – use this. You want to cook your pizza on the hottest shelf you have - in our lovely newer electrical oven, this is the base of the oven and for our very old and dodgy gas oven, this is the top shelf.
Now you dress your pizza! I recommend cooking the pizzas one at time so you can get one done and into the oven AND this means you can use you best (hottest) shelf for both pizzas.
Bake for ~10-15 min depending on your oven. Follow your nose!! If it’s smelling ready, check it early.
Cut and enjoy!!
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