Mike's wife was diagnosed with Coeliac Disease in 2006. Since then, they have embraced a gluten-free lifestyle at home and elsewhere.
It's funny how quickly something can become a tradition. On one of the first Saturday nights of the first COVID lockdown, we made pizzas. Before we knew it, Saturday night homemade pizzas in front of the TV had become a family tradition. So much so that when my birthday came round, my in-laws got me a pizza stone.
This was great but we faced a problem. The pizza recipe I had been using, from the Phil Vickery cookbook below, was delicious—but the mixture was very wet and runny and the bases needed to be part-baked between layers of baking paper first. I couldn't put this mixture on the pizza stone. After much trial and error, playing with different quantities of water and xanthan gum, I came up with this recipe that now delivers perfect gluten-free pizzas with my pizza stone every time.
Why not start your own Saturday night homemade pizza tradition?
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
1 hour 38 min
5 medium pizzas
- 450 ml water
- 2 teaspoons sugar
- 28 grams dried active yeast
- 2 tablespoons xanthan gum
- 600 grams gluten-free plain flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 tablespoons olive oil
- Polenta, for dusting
- Toppings of your choice
- Turn on your oven and put right up to around 250°C (480°F) and put your pizza stone in. You want to get it nice and hot before you start cooking so the hotter the better. (I just have to be careful not to fuse my oven!)
- Measure out 100 ml of boiling water and dissolve 2 teaspoons of sugar in.
- Mix in another 200 ml of cold water to make a nice tepid mix. Then add your yeast to the mix. Put aside to start foaming.
- In a bowl measure out your flour, baking powder, xanthan gum and salt.
- Mix the dry ingredients together. I use a stand mixer.
- Add in the olive oil and then pour in the yeast mixture that by now should be nice and foamy.
- Add another 150 ml of water to the mix and beat until it is a nice doughy consistency.
- Cover with a clean tea towel and put in a warm place for 1 hour.
- When the dough has had a chance to rise, prepare a rolling board and dust well with a mixture of gluten free-flour and polenta. (I originally only used flour but since adding the coarser polenta to the mix I have had no issues at all with the mixture sticking and it adds to the baked texture.)
- Divide the dough into five portions. Take the first portion and roll it out into a roughly circular shape. Make sure to regularly flip and keep the board and rolling pin well dusted.
- Pinch in the edges to create a crust as in the picture below.
- Its time to add your ingredients. I add a nice layer of passata and then a mixture of bacon, pepperoni, mushrooms, jalapenos etc. to order for each of the family. I then add a nice layer of grated mozzarella.
- Use your pizza peel to place straight on the hot pizza stone and cook for 8 minutes.
- Pull it out, slice it up and enjoy a delicious pizza.
Mike Hey (author) from UK on February 03, 2021:
Thanks for checking out the recipe and let me know how it goes for you!
Liza from USA on January 31, 2021:
For Christmas last year, my husband and I got a pizza stone from my sister-in-law. Now, every time we are making pizza, we use the pizza stone. The result was great! However, I have never tried making the dough/crust using gluten-free flour. When you're mentioning xanthan gum as one of the ingredients, I got interested in trying your recipe. Thanks for sharing!