Like my other Pizza recipe I designed this so that the pizza can be eaten hot (who wants to eat cold pizza). Having said who wants to eat cold pizza I actually had it for lunch today & I was really surprised that it tasted good - I should have taken another piece :). Anyway this recipe is nearly the same as my other pizza recipe except for the addition of psyllium (extra fibre) and an egg (extra protein & softness). 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

350 g Bakers' Magic Gluten free flour

100 g Maize starch

10 g Psyllium husk

1 Egg

2 tsp Yeast

3 tsp Sugar

2 tsp Salt

525 g Warm water*

50 g Oil

Extra oil for putting dough on trays

*This amount of water includes the 100 g required for pre incubating the yeast.

Other ingredients are required as toppings

This amount of pizza dough is sufficient to make 4 pizza bases (28 cm diameter) using ~250 g of dough. The crust is thin & 1/2 of a pizza crust is approximately the same as 2 slices of bread. If you want a thicker crust then make 3 pizza bases each with ~350 g of dough. 

Method

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Oil 4 pizza trays. They don't have to be pizza trays.

I usually whiz all the dry ingredients in a food processor before mixing in the wet ingredients. 

Place all ingredients into the mixing bowl of a stand mixer (including pre-incubated yeast). 

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides.

Cover the dough & let it proof for ~15 mins in a warm moist environment. During this period the dough will firm a little.

Put a bit of oil on a suitable work surface (bench, baking paper, pastry mat). Bring the dough out & divide it into 3 or 4 equal pieces.

Put a bit of oil on your hands pick up a piece of dough and spread it evenly over one of the trays.

Repeat with the remaining dough.

Let the bases proof for approximately 20 - 30 mins in a warm moist environment. Turn your oven on to 210 C.

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing dough out of the oven and turn the oven up to 210 C. The 20 mins is an estimate, it will depend on how long it takes your oven to reach 210 C.

Now comes the fun part of gently putting on the toppings. I say gently because you don't want to deflate the dough too much. If you put too much topping on or the toppings are too wet the dough will be doughy after it is cooked. 

Bake at 210 C, the time will vary depending on the individual oven & what your toppings are. I bake most of my pizzas for 15  - 20 mins. If your oven has a hot spot turn the pizza halfway through baking.

Simply enjoy!

P.S. The photo below doesn't do the pizza justice :).