Cooking

Vegan and gluten-free pizza dough

Today I’m sharing the best vegan and gluten-free pizza dough recipe I’ve tried (and I’ve tried a fair few over the years). It’s incredibly simple, quick and it produces a crisp crust that doesn’t make your jaw ache from chewing it.

The recipe is from a French gluten-free baking book called Ma boulange sans gluten by Laurent Dran. The translation is my own. (I knew my degree would come in useful one day!)

Ingredients:

95g rice flour

20g chickpea flour

80g potato starch

55g cornflour

7g psyllium husk powder

5g guar gum (I used xanthan gum and it turned out fine)

5g salt

4g caster sugar

7g fresh yeast (I used dried, again, it was fine)

15g olive oil

220g tepid water (30-35)

Cooking oil for greasing

Method:

1. In a mixing bowl, whisk the flours, starch, psyllium husk, gum, salt and sugar.

2. In another bowl, dilute the yeast and olive oil in the tepid water.

3. Pour the liquid over the dry ingredients and stir with a spatula for 2-3 minutes until the dough comes together.

4. Cover a baking tray with baking parchment and tip the dough on to it.

5. Grease your hands with the cooking oil and use your fingertips to spread the dough into a circle around 25-30 cm in diameter. Don’t hesitate to add more oil to your hands to stop the dough from sticking to them.

6. Leave the dough to rise in a warm room for 1-1 1/2 hours, until it has doubled in size.

7. A quarter of an hour before the end of the proving time, preheat the oven to 230c

8. Add toppings and bake for 25-30 minutes.

Bon appétit!

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