GLUTEN FREE PIZZA BASE

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I am so happy I can enjoy pizza again. I have tried many (gluten free ones) and I am the most happy with that one. It can be as thin or thick and crunchy as you like!

If you want to try something new and a little different (meaning light and healthy), just go for it!

Makes 1 large thin base.

INGREDIENTS

  • ⅓  cup brown rice flour
  • ⅓  cup gram flour
  • ¼ cup buckwheat flour
  • ⅓  tsp dried yeast
  • ¾ cup warm water
  • pinch of pink Himalayan salt
  • ½ TBS extra virgin olive oil
  • 1-2 TBS oregano (optional)

METHOD

Mix all dry ingredients (also dried yeast) in large bowl . Then slowly pour water and mix using wooden spoon. Add olive oil and oregano at the end. You may think dough is too runny, but it is not. Set aside for 15 minutes and preheat oven to 180 C.

Line baking tray with parchment paper. Transfer dough onto the paper, sprinkle with rice flour and using palms of your hands, spread the dough evenly and leave for 15 minutes on the side.

Then spread tomato sauce, top with all favourite ingredients and also you can apply small amount of olive oil on the edges so they will become more crispy. Bake for minimum 30 minutes until the edges are golden brown.

Enjoy with rocket salad on the side!

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