A deliciously thin and crispy gluten-free pizza base. Simply make the dough using the recipe below, then top with your favourite pizza toppings. You can also use this convenient recipe to make grissini, perfect for your antipasto platter. 

Makes 3 thin pizza bases

2½ tsp active yeast granules *(or replace with 20g fresh yeast - available from our freezer)
¾ cup warm water
pinch of sugar
2½ cups plus a little more Sabato gluten-free flour
1 tsp Sal de Añana salt
3 Tbsp extra virgin olive oil plus extra for the bowl

Mix the yeast with the sugar in ½ cup warm water. Leave for about 5 minutes or until foamy.  In a food processor blitz 2½ cups of flour and the salt. Then, with the machine going, add the yeast mix, the olive oil and the other ¼ cup of warm water.  Process until the mixture forms a ball and add more flour little by little if the dough is too wet.

Process for another 30 seconds and place the ball of dough in a bowl brushed with extra virgin olive oil, turning to coat.  Cover with shrink wrap and a tea towel. Leave in a warm place for about 1-1½ hours or until doubled in bulk.

Lightly dust your bench with flour and roll dough out thinly, then top with ingredients of your choice. Cook in a really hot oven (240°C) in a pan, or on a pizza stone, for approx. 10 minutes or until done to your liking.

Recipe courtesy of Kate Fay



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