A rustic, delicious pizza – it does not taste nor look gluten free!
Gluten free pizza is sometimes hard, crumbly and stale. This recipe overcomes all that. You will have a dough that is elastic and easy to handle and a ready pizza with a thin beautiful crust. Try spinning it the air to make it even thinner – I’m afraid I have not yet mastered the spinning technique myself though…
If you are fortunate enough to have a pizza stone – use it! The crust will turn out even better!

Serve as part of a Children’s Party Menu with:
Churros, Chocolate Maple Sauce, Very Blueberry Scones, Banana Choco Bread and Grandma’s Chocolate Balls.

200 ml water, 37C

Up to 50 ml additional water
20 g fresh yeast (or 7g dry used as per the manufacturers advice)
1 tbsp Psyllium Husk
50 ml olive oil
1 tsp salt
350 g gluten free flour (not self rising)
1 tsp baking powder

Tomato sauce:
6 plum tomatoes, halved
2 garlic cloves, crushed
1,5 tbsp oregano
fresh basil
2 tbsp olive oil
salt

Pizza toppings:
2-3 tbsp tomato puree
Sliced ham
Grated cheese

The sauce:
1. Set the oven to 200C
2. Place the tomatoes in shallow casserole, sprinkle the other sauce ingredients on top. Roast in the oven for 30 minutes.
3. When done, let cool slightly, then puree in food processor. Set to cool further.

The pizza dough:
1. Keep the oven at 200C. Make sure you have heat from above and below.
2. Dissolve the yeast and Psyllium Husk into 200 ml water. Let stand 10 minutes to form a gel.
3. Add the oil and the salt. Stir carefully.
4. Add the baking powder to the flour.
5. In a stand mixer (or in a bowl using the dough hooks of an electric mixer), pour in the yeast mixture and gradually add the flour mix. Work the dough for about 10 minutes. If the dough is too hard, add a few drops of the additional water, but do this slowly – just a few drops at the time. Work the dough a few more minutes so that the extra water is well mixed in.
6. Cover with a cloth and let rest for 30 minutes.
7. Roll out the dough very thinly with a rolling pin . If sticky, sprinkle some flour on the pin.

Assembly:
1. Spread tomato paste on the pizza. Fold up 2 cm of dough all around the pizza to make a small “wall”
2. Spoon the tomato sauce on top.
3. Sprinkle with ham and then the cheese.
4. Place in oven on a baking sheet for about 15 minutes.