Gluten-free pizza dough Esther Clark
Gluten-free pizza dough Esther Clark
  • 400g gluten-free bread flour
  • 2 heaped tsp golden caster sugar
  • 2 tsp gluten-free baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp fine salt
  • 1 heaped tsp xanthan gum
  • 5 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  1. Mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. 

    Using the dough to make pizza? See the full recipe for gluten-free pizza. 

     

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