Basic G.F. Dough

For 2 large pizzas

Mix in a bowl

1  Whole egg (optional)

1 tbsp  Raw sugar

1 Sachet   yeast (7 gms)

255 to 265 ml   Warm water

Rest for 1 minute

Add To Dry Ingredients

330 gms  Gluten-free bread flour

1 tbs Besan flour (chickpea)

1 tbsp Oil

1/2 tsp Salt

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Knead pizza dough in a breadmaker

Add 1 tbsp Cornflour

to dough after1st rising (approx. 20 minutes)

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​Flour your hands and board
Divide the dough in half

Knead each bun with a little cornflour

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On lined baking trays,

Flatten to form pizza bases

Allow room for dough to expand

 

Place in a warm place

Oil & cover with plastic wrap for 20 minutes

NO PEEKING!

 

Tip:

Warm the oven before you start

to create a warm spot in cold weather

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​Bake 220°c

35 minutes

Until lightly browned

Let cool on wire trays

(Store in fridge up to 3 days)

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Prepare your topping

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Georgi's Pizza

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6 or 12   Raw prawns rinsed in salty water

200 gms  Cheddar or Mozzarella (grated)

1/4 cup  Ham or bacon (sliced finely)

1 large  Mushroom (peeled & diced)

6-12   Pitted Kalamata olives

1 medium  Tomato (diced)

1  Onion (quartered and separated)

6 slivers  Anchovy (optional)

1 pinch    Oregano

1 pinch    Basil

1 pinch    Garlic powder

1 pinch    Salt (optional)

A drizzle    Olive oil (optional)

1 sprig    Fresh basil leaves

2 tbsp   Tomato paste (or Ajvar and lime juice)

 

Compile your pizza

1. Place one pizza base on a flat oven tray

2. Spread tomato paste over base (or Ajvar with lime)

3. Blanket with a cup of grated cheese

4. Top with chopped ham and mushrooms

5. Arrange raw tomato or capsicum randomly

6. Place raw prawns in a ring

7. Place anchovies (optional)

8. Sink pitted olives into gaps

9. A scattering of grated cheese

10. Arrange onion of choice

11. Sprinkle some dried oregano & basil

12. Shake some garlic powder if desired

13. Drizzle with olive oil

 

Bake for 20-30 minutes at 230°c

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Garnish with fresh basil leaves

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Enjoy while hot!

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