So what does the base taste like? It’s thin with a lovely, crispy crust and a taste just like freshly baked white bread. The texture is just like a thin and crispy gluten pizza base and if you ate it without knowing it was gf, you’d DEFINITELY be very suspicious it wasn’t gluten free. Honestly, I wouldn’t lie to you guys! This no yeast pizza dough is an original recipe created by the RecipeTin Family, whom I called upon pursuant to pitiful wails for a no yeast pizza after sharing the RecipeTin pizza dough several weeks ago. This recipe uses both yeast and baking powder. I know it seems a bit weird to combine the two but they work really well together for this particular recipe as they add the rise in different times.

Gluten free pizza recipe – that’s 5 words I’ve been wanting to post on my blog for years now. It’s taken me until 2020 to nail it, but I’ve finally done it – the result is a light and crispy pizza base that tastes like a regular pizza base. Yes, it is possible and it’s soooo easy! Using your hands can be very hit and miss. That’s why I recommend using something like a metal cake lifter like this to really get underneath the dough and supporting it as you transfer it into the frying pan. I had already tried and done a dedicated review (it wasn’t great) on the BFree one quite a long time ago, but I decided to try it again to feature in this post just in case my thoughts on it or the recipe itself had changed. Pizza Bases, Not Pizzas? Simply pop in the fridge and allow to defrost overnight, or leave at room temperature for 5 hours. If you freeze one huge ball of dough without portioning it out, it will of course take much longer to defrost. Can I reheat them in the microwave? Make sure you roll out your dough on a well-floured surface and also flour your hands and rolling pin. It’ll make all the difference! My rolled out dough breaks when I try to transfer it to the frying pan.Our artisan bakery makes everything fresh daily, superb Sourdough dough balls for Neapolitan pizza, pre-stretched bases for easy pizza parties and Regeneratively Farmed (Wildfarmed) dough made with 100% eco friendly regenerative English wheat flour and natural mother yeast.

Baking powder. It may seem strange to add baking powder to a yeasted recipe but it does help with the rise and tenderness of the dough. See the links further down the post for recommendations on the specific brands of yoghurt I use too. If you want the method, keep scrolling down until you see the recipe card ?? Pepperoni Pizza. Follow the recipe above then add a handful of sliced pepperoni over the top of the cheese prior to baking. Gets nice colour on the crust (something that other recipes deem as impossible unless you overcook the crust. We refused to give in!); andSince we’re rolling out our dough to be nice and thin, obviously it needs care to get it into the frying pan in one piece. I didn’t know what to think of this one. I’ve said before that Schar are to the GF world what Alpro are to the DF world. For those who don’t know, that means mass market, available at every supermarket. Everywhere. A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement. What yoghurt should I use for this recipe? Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination. Mix your flour and salt together in a bowl and then add the lard (melted in the microwave first) along with the frothy yeast mixture.