Coeliac pizza base

Coeliacs from far and wide have assured me that this pizza dough is as good as regular pizza dough. At Mr Wolf, the guests of coeliacs run with this dough too, as they love the chewiness and the way the base supports its toppings.

The batter must be pre-baked, cooled, then re-trayed and topped, and cooked again for a final 5 to 10 minutes. A very hot pizza stone will ensure the best finish.

You can make and pre-bake the base ahead: it keeps in the fridge for 10 days layered with baking paper, and you can store it flat in airtight bags in the freezer too. Defrost in a single layer on a baking tray for 10 to 15 minutes before topping and baking.

serves 6 bases approx. 25cm diameter
difficulty moderate
prep time 5mins (approx.)
total time 1hr 30mins (approx.)

main ingredient(s) flour, xantham gum

500 grams self-raising gluten-free flour
2 teaspoons salt
4 teaspoons sugar
1 teaspoon xantham gum, available from specialty foodstores and health food stores
50 ml olive oil
750 ml water

Preheat oven to 180°C.

Place all the ingredients in the bowl of a KitchenAid or similar mixer with a K beater or paddle attachment. Mix at medium speed for about 5 minutes to make a batter. The ingredients can also be mixed by hand. Whichever method you use for mixing, the resulting batter will be fairly wet, the consistency of a thick cake mix.

Spoon the batter onto a tray lined with baking paper. Press another sheet of baking paper over the top and push the batter into a disc shape about the size of a dinner plate. The size of the pizza is up to you but the base should be about 1 cm thick. Bake for 10 minutes in a preheated oven. Remove from the oven and allow to cool. Repeat until all batter has been used.

Turn oven up to 220°C. Peel off the top sheet of baking paper, top pizzas with desired ingredients, then cook again for up to 10 minutes or until crisp.