My middle son is having a grade 2 sleep over at school tonight, to prepare them for school camp next year. The teachers have organized pizzas and soft drink for dinner and popcorn and lollies for a snack later as the kids watch a dvd. Well of course my guy can’t have any of that so I have spent a bit of time in the kitchen today, preparing food that he can eat. So the menu for him tonight is homemade gluten and dairy free pizza, savoury nibbly no-nuts and white marshmallows. Breakfast for the masses will be toast with jam or vegemite so I’ve sent along a couple of slices of white gluten free bread, ready spread with nuttelex. Wow, there’s so much to think about for an occasion like this. Imagine what I’ll have to go through for a 3 day camp!!!
I already have a gluten free pizza base that we all love, but today I wanted something a little different. No, the truth is I couldn’t be bothered mixing all the flours for the other one, then putting all the containers of flour back into the pantry so after my dazzling success with the white bread the other day, I decided to try adapting that recipe for pizza and guess what…..it worked! So here it is……
2 cups of white gluten free plain flour
2 tbsp of white sugar
1/2 tsp of salt
1 1/2 tsp of xanthan gum
2 tsp of dried yeast
3 tbsp of oil
3/4 cup of warm water
Mix all the dry ingredients together in a large mixing bowl. Beat the eggs until pale and fluffy then add the oil followed by the water. Pour the egg mix into the dry ingredients and using the dough attachment of an electric mixer, mix until a ball of dough forms. From into a ball, cover with plastic wrap and set aside for 30 minutes. Divide dough into 3 and roll out to desired thickness. If you want a larger and/or thicker pizza base, divide in half. Place on greased pizza tray and set aside in a warm spot for another 30 minutes or so. Top with your favourite toppings then bake at about 180°C until the edge is golden brown. This took somewhere between 30 and 45 minutes in my oven.