Hannah’s pizza dough


1 Tbsp white sugar
1/2 Tbsp gluten free yeast
1 Tbsp olive oil
2/3 cup blood temperature water
1 egg
1 and 1/2 cups GFG baking flour mix (plus extra 1/4 cup if too wet)
1/4 tsp gluten free baking powder
1/2 tsp salt


1) Place water, olive oil, sugar and yeast into a large bowl. Leave until yeast is bubbling, about 5 minutes.
2) Beat in the egg.
3) Add the dry ingredients. Be aware, the mix is supposed to be quite sticky (too sticky to roll out with a rolling pin), but if it’s almost batter like, add a little more flour mix.
4) Leave to rise for half an hour (only if you have time)
5) Grease a large tray and spread dough out to the desired size and thinness. This makes two small pizzas or one very large pizza. The thinner you can get the dough, the better it tastes. Around 8 – 12mm is ideal.
6) Top with your favorite gluten free toppings and bake at 220C until cooked through  around 15 minutes.

Our favorite topping combos are:
– aioli with grilled pear, pine nuts, smoked chicken, red onion and Gouda – tomato paste with fresh basil, thyme, feta, garlic, mushroom topped with an aged cheddar and Parmesan mix.

Serve with salad and home-made potato wedges. YUM

– Hannah

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