Roo loves pizza. Like most kids it’s one of the asked for meals but I do try and keep it as a treat. When he was first diagnosed with his allergies I did wonder if pizza would be an accessible meal for him.
There’s not one single pre made pizza I’ve found within supermarkets that is safe for him, but, there is options. You can buy premade bases and then add toppings. I’ve just never been a fan of the premade bases we’ve tried.
I set about testing various recipes to find the best homemade base and so far this is the best base we have made. It’s easy enough for Roo to help and tastes great. It’s not the same as a “normal” pizza but it’s really close and really enjoyable.
We hope you enjoy this as much as we have.
The dough will produce a 12inch pizza base. It takes about 20 minutes max to prepare and has a rising time of 2.5 hours. However, we have used it straight away and also left it longer and the results have been fine.
- 2.5 cups gluten free plain flour (We like Doves Farm)
- 7g (1 pkt) instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1.5 cups warm water
- 0.5 cup olive oil
- Combine the water, yeast and sugar in a medium bowl and allow to sit for 10 minutes.
- Add the flour and salt to the liquid and using your hands bring together into a dough. It should come together easily and not be sticky. Add extra flour if needed.
- Turn out onto a floured surface and knead until the dough is smooth and pliable.
- Transfer into a clean bowl and cover with the olive oil. Cover the bowl with a damp tea towel and allow to rise for 2 hours.
- Punch down the dough and allow to rise for a further 30 minutes.
- Heat the oven to 180c and line your baking sheet.
- I like to spread the dough with my hands over the baking sheet. Ensure it is an even thickness and spread into the corners.
- Add the toppings of your choice. We use our homemade “pizza pasta” sauce and violife cheese. On this occasion we made a hotdog stuffed crust!
- Bake in the preheated oven for 20-25 minutes until baked through and lightly golden.
- Allow to rest for 2-3 minutes before slicing.