Gluten Free Pizza Bases (2 x 30cm bases)

Yields2 Servings
 330 g Bio XXI Pizza Flour Premix (you can also use the Bio XXI Bread Flour Premix)
 265 ml Water
 65 g Egg White (approx. 2 eggs)
 4 g Dry Yeast
 10 g Sugar
 7 g Salt
 4 g Oregano
 40 g Vegetable Oil
 Bio XXI Flour to flour surfaces
 Pizza Toppings of your Choice
1

In a container mix the water with the egg whites

2

In another container mix the Bio XXI Bread Flour, salt and sugar. Then mix in the yeast

3

Add the water and egg mix from step 1 into the bowl with the dry ingredients

4

Pour the vegetable oil into the mixture and mix thoroughly until all lumps are gone and the dough is firm.

5

Divide the dough into two pieces (approx. 350g each) and place on a previously floured plate. Gently push the pieces out to form two 30 cm diameter discs. Use rapid movements and Bio XXI Premix for flouring (the dough is very soft and moist).

6

Brush off any surplus flour from the pieces.

7

Flour a plastic wrap sheet and cover the bases. Let them rise in a warm place until the height of the pieces is doubled (30 min approx.).

8

Brush the pieces carefully with olive oil, sprinkle the oregano on the surface and bake at 200º C for 15 min or until golden.

9

Add your topping of choice and bake for another 5 minutes at 200 C.

Ingredients

 330 g Bio XXI Pizza Flour Premix (you can also use the Bio XXI Bread Flour Premix)
 265 ml Water
 65 g Egg White (approx. 2 eggs)
 4 g Dry Yeast
 10 g Sugar
 7 g Salt
 4 g Oregano
 40 g Vegetable Oil
 Bio XXI Flour to flour surfaces
 Pizza Toppings of your Choice

Directions

1

In a container mix the water with the egg whites

2

In another container mix the Bio XXI Bread Flour, salt and sugar. Then mix in the yeast

3

Add the water and egg mix from step 1 into the bowl with the dry ingredients

4

Pour the vegetable oil into the mixture and mix thoroughly until all lumps are gone and the dough is firm.

5

Divide the dough into two pieces (approx. 350g each) and place on a previously floured plate. Gently push the pieces out to form two 30 cm diameter discs. Use rapid movements and Bio XXI Premix for flouring (the dough is very soft and moist).

6

Brush off any surplus flour from the pieces.

7

Flour a plastic wrap sheet and cover the bases. Let them rise in a warm place until the height of the pieces is doubled (30 min approx.).

8

Brush the pieces carefully with olive oil, sprinkle the oregano on the surface and bake at 200º C for 15 min or until golden.

9

Add your topping of choice and bake for another 5 minutes at 200 C.

Gluten Free Pizza Bases (2 x 30cm bases)
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