A homemade pizza is a real treat. Best thing about it being you can make it exactly how you like it. With whatever toppings you like.
But making a pizza with gluten free flour is a little bit tricky. It is especially tricky when it comes to rolling the dough. It usually tends to crumble and fall apart!
If you use banana flour and follow my method below, you will have success rolling out your pizza dough. Every time.
Okay let’s get to it
Stir the sugar into the water and add the yeast. Cover with a damp cloth and leave it in a warm place for the yeast to ferment (about ten minutes). You know the yeast is ready to use when it is frothy and foamy.
Next sieve the flour, xantham gum into a mixing bowl.
Pour the yeasty into the flour and mix using a handheld mixer with a dough attachment. Add the olive oil and mix again.
The mixture will be quite sticky but that is okay. Do not add more flour.
Next the important bit
Put a drop of oil into your hands and rub it all over your hands. This prevents the gluten free pizza dough from sticking to your fingers. Then with your fingers scoop up the dough from the mixing bowl and gently roll it in your hands to make a ball. Put the ball of dough into an oiled bowl and cover with a tea towel and leave in a warm place to rise to double its original size (about 30 minutes).
If you were using wheat flour this is when you dust a surface with flour and roll out your pizza. But I found that to keep adding flour makes gluten free dough drier and even more crumbly and harder to roll.
So I don’t do it.
Get a piece of kitchen foil (aluminium foil) and rub oil on it. Also rub a bit of oil onto your rolling pin. This prevents the dough sticking and makes it easier to handle. Much easier, trust me.
Then use the rolling pin and roll gently forwards and backwards. Don’t roll sideways. Turn the piece of kitchen foil round and just keep rolling forwards and backwards. This will ensure your dough is a nice round or round-ish shape.
Roll it as thin/thick as you want your pizza crust to be.
The best part is because you cook your pizza on the foil, there is no danger of it falling apart!
I prefer mine thin and crispy but some people prefer a thicker crust.
Once you are happy with your gluten free pizza base, it’s time to get creative with the toppings
Really you can put anything you want and this is the beauty of a homemade pizza. But generally you put a tomato sauce first (see below on how to make it), then sprinkle generously with grated cheeses of your choice and add any meats or vegetables of your choice!
In a preheated oven, either slide the foil onto an oven tray or what I do I use the tray to carry the pizza to the oven but slide the foil off the tray straight onto the oven rack.
Bake for 10 – 15 minutes max
Keep an eye on it so the toppings do not burn. Serve with a side salad.
Heat a little butter or oil in a pan and sauté the shallot and garlic for a couple of minutes; add the tomatoes, oregano and salt and pepper. Bring to a boil. Turn the heat down and simmer until most of the water from the tomatoes has evaporated and the sauce is nice and thick.
This sauce is also good stirred though pasta and will keep in the fridge for a few days.