Gluten Free Pizza

Makes 2 medium pizzas.

Ingredients

• 15g yeast

• 25g raw sugar

• 1/2 cup lukewarm water warm water

• 15 g (3 tbsp) whole psyllium husk(If using psyllium husk powder, use only 13g.)

• 1 3/4 cups hot water

• 200 g caputo pizza flour (gluten free)

• 60g Millet flour

• 60g Sorghum flour

• 8 g (2 tsp) olive oil

• 1/2 tsp salt

Method

• Measure yeast, sugar and lukewarm warm water in a mixing bowl. Allow yeast to activate.

• Measure flour, olive oil and salt into your mixing bowl.

• Measure psyllium into a medium bowl and then pour 1 cup of warm water and mix until a glue like paste is formed.

• Add psyllium paste to flour bowl and begin to combine. Make sure your dough is Luke warm before adding your yeast mixture.

• Slowly add the remaining liquid until a soft dough is formed. If you need more water as the dough mixes you can slowly add up to 2 Tbs extra to achieve a soft dough consistency.

• Once done tip out onto a board and roll using millet and tapioca flour to prevent it sticking.

• Set aside to rise for 1-2 hours.

• Bake on a pizza stone with toppings all at once. I use a bbq but the oven works well too!

• ** Tip add a little extra millet flour to your base before you tip your pizza to prevent it from sticking when you slide it into your oven or bbq.