Pizza Base Mix

A wheat and gluten free pizza base mix for "proper" thin and crispy pizza bases, almost indistinguishable from those with wheat in.

Each pack makes 4 bases.

If you weren't a thin crust fan before, you will be after this. This recipe was a team effort between Isabel Gordan and Gip Dammone of Salvo's Pizzeria in Leeds (one of the UK's top 5 pizzerias). Gip asked Isabel to help him perfect a gluten-free, wheat-free pizza. The result tastes 'just like mama used to make'.

Also makes: bagels, flatbreads, wraps, pasties, crepes.

To make gluten free pizza:

1. Preheat the oven to 200c (180c for fan assisted ovens), gas mark 6.

2. Place the mix into a large bowl and make a well in the middle. Add 1 large egg, 3 tablespoons olive oil and 200ml water, and knead well until dough is silky and pliable. Divide into four balls.

3. Roll out each ball as thinly as you can – about 20cm across and 2mm deep. If required, dust with extra GF flour to stop the dough sticking to the rolling pin.

4. Bake on a non-stick tray for 10 minutes, turning over half way. Remove from oven and add the toppings. Then bake for another 15 minutes or until the toppings are cooked.

Size: 300g

Ingredients: Cassava starch, modified cassava starch, milk powder, salt and natural yeast extract.

Allergy Information: No Gluten, No Wheat, No Meat, No Nuts, No Celery, No Onion, No Fish/Crustacean, No Egg, No Soy, No Mustard, No Sesame, No Sulphur Dioxide included in the listed ingredients.
Suitable for Vegetarians.

Made in Brazil.
Brazilian Cuisine
Produced by Isabel's Naturally Free From.

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