Gluten Free Pizza bases
You can use any of my bread recipes but I prefer to use the Guar Gum recipe.
The recipe in all the books:
Rice based using Stand Mixer is in the first book, Kersten's Kitchen
Rice based using Thermomix is in Thirty Second Baking
Grain free using Buckwheat and Millet (can use Quinoa if you prefer) is in Failsafe to Healing Workbook
If you need some help when preparing the dough, please refer to http://www.kerstenskitchen.com.au/2012/07/technique-bread-making-with-yeast.html
Step One
Once you have prepared the dough, using very wet hands, place into a greased baking dish. You can use a large rectangular lamington tray or if you want circles, use a cake tin
With your wet fingers, press out the dough until thin - you will be able to make more than one pizza with one quantity of dough. It will double in size after rising, so you want it to be half the thickness of what you want your pizza to be. I like a thin crust, so I make it very thin at this stage
Step Two
Put in your warm place to rise (that you prepared earlier when making the dough - see http://www.kerstenskitchen.com.au/2012/07/technique-bread-making-with-yeast.html for assistance)
Leave till doubled, about 10 minutes
Step Three
If you are not using your base right now,
Partially cook - 15 minutes should be sufficient. It will still be soft on top, but set so you can remove it carefully from the tin.
Leave to cool on a baking rack until cold.
Cut to portion size and freeze in snap lock bags to use later
If you are using your base now,
Remove from warm place, cover with your desired toppings
Step Four
Bake - 180 degrees Celsius for approx. 20 - 30 minutes until golden and filling is cooked
Enjoy!
