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107min
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Italian

Gluten-Free Pizza Base

A practical home-kitchen method for making gluten-free pizza base from scratch in Thailand, using gram weights for dry ingredients and millilitres for liquids.

◷ 107 minutes ◉ Easy
Pizza & Savoury Dough Main Course
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Gluten-Free Pizza Base cooking guide
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Ingredients

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  • 400 Gluten-Free Flour Blend
    Organic Tapioca Starch 226.8 g Organic Tapioca Starch 226.8 g226 g · ฿45.00
  • 20 Psyllium Husk
  • 7 Instant Yeast
    Yeast Yeast
  • 8 Fine Salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • 12 Sugar
    White Sugar 1 kg White Sugar 1 kg1 kg · ฿0.39
  • 380 Water lukewarm
  • 25 Olive Oil
    100% Pure Olive Oil 500 ML 100% Pure Olive Oil 500 ML500 ml · ฿289.00
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Basket checkout estimate฿359.19
Estimated value used฿359.19
Estimated pantry value left฿0.00

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Mix

    Mix flour, yeast and salt, then add water and oil. Stir to a rough dough.

  2. 2

    Knead

    Knead until smooth and elastic. The dough should be soft and only slightly tacky.

  3. 3

    Rise

    Cover and leave until doubled in volume.

  4. 4

    Divide and relax

    Divide into portions, shape into balls and rest covered so the gluten relaxes.

  5. 5

    Shape the bases

    Press and stretch each piece from the centre outward, leaving a slightly thicker rim unless making a thin crust.

  6. 6

    Top and bake

    Top lightly and bake on the hottest preheated tray, stone or steel until browned and crisp underneath.

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Per serving

Nutritional information

Calories—
Protein—
Carbohydrates—
Fat—
Saturated fat—
Fibre—
Sugar—
Sodium—
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

Gluten

Useful substitutions

All-purpose flour can replace bread flour with slightly less water.

Storage and reheating⌄

Storage

Best used fresh. Cool completely before covering; refrigerate enriched or filled doughs and freeze longer-term where appropriate.

Reheating

Refresh baked breads or pastry in a moderate oven until warmed through; do not microwave laminated pastry unless necessary.

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Cooking and allergy notice

Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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