So here we go!
I like to use the traditional sourdough proofing method in baking and make my own GF Flour Mix because I bake a lot and it’s expensive to buy the ready made version. BUT~~~~ if you are running out of time / just want to sooth your pizza cravings (I know it’s mission impossible to get GF Pizza in Hong Kong), then feel free to use the ready store bought GF pizza flour.
As I said, there is still loads of room for improvement so please feel free to let me know your “secret ingredients” or your “tricks” in making GF Vegan Pizza!
Ingredients (80% of my ingredients are organic) :
For the sourdough:
- One cup of GF Starter (you will need to feed it the night before) - I will write another post on how to grow your own GF starter later.
- One cup of Teff flour (You can substitute it for brown rice flour / buckwheat flour but I just like Teff because the texture is quite similar to whole wheat, offering good source of vitamin B, fiber and protein.)
- One cup of white rice flour (any brand really but I am using the Japanese version as I got some nice one from the trip in Kagoshima, lol)
- One cup of starch (I don’t quite have the exact grams here so you might want to experiment it yourself. It’s quite fun really the experiment! The mix is made of sorghum flour, potato starch, tapioca flour and some pea protein)
- About 4 - 5g of pysllium husk (many GF bread calls for Xanthan gum but if you read into it, it’s not very good for you. It is cheaper than pysllium husk however)
- 1 cup of organic soya milk (no added sugar), feel free to switch to other types of non-dairy milk if you are allergic to soy. Normal pizza is just made of water but after numerous experiments, I discover that adding soya milk in the recipe with some pea protein will give an extra lift to the pizza, making the dough a lot more stretchy and rise better. It’s probably something to do with the protein content.)
- 0.5 cup of water
- Good drizzle of olive oil
- Pinch of salt
For the tomatoes sauce (just blend everything together):
- 0.5 small can of pasata
- 3 large sweet roman tomato
- Handful of basil
- Salt and pepper
- Some paprika power (optional)
Cheese - any vegan cheese of your choice
Basil to top it up
- Mix all the Sourdough ingredients and knead it into a dough. Use cling film / wet tea towel to cover it and let it proof for 6 - 8 hours in room-temperature until it’s doubled in size.
- Divide the dough into half / 4 small dough if you are making mini pizzas.
- Preheat the oven to 250 degrees. I only have a tabletop convection oven at home but if you have a great built-in oven, best temperature is 300 - 350.
- Roll it out to the thickness you desire. I like thin crust the best.
- Pre-bake the crust for 5 minutes
- Take it out and add toppings. Bake for another 12 - 15 minutes