Pizza Bases, Gluten Free and Yeast Free

By: Susan Joy

This no-fuss yeast-free pizza base recipe tastes delicious and has a great texture the whole family will love. I’ve made the pizza bases into individual serving sizes.

The bases freeze well, so make double to keep some on hand for a quick weekend meal. They are made with high-protein and filling almond meal/flour and coconut flour, which will satisfy a good appetite. Add your favourite toppings and enjoy.

Ingredients

• 1 cup (110g) almond meal/flour, (from blanched almonds)
• 3/4 cup (95g) arrowroot flour, or tapioca (plus extra for dusting your hands)
• 1/3 cup (35g) coconut flour
• 3/4 tsp Italian herbs
• 3/4 tsp fine sea salt
• 1/2 tsp baking soda (bicarb)
• 2 Lge egg(s)
• 3 Tbsp mild flavoured olive oil
• 2 tsp apple cider vinegar
• 1/4 cup (60ml) filtered water

Directions

Preheat oven to 190c (fan-forced) and line 2 large baking trays with baking paper.

Add the almond meal, arrowroot, coconut flour, Italian herbs, salt and baking soda to a large bowl. Stir to break up any lumps and to combine the flours well.

Add the eggs, oil, and vinegar to a small bowl and whisk. Pour the wet mixture into the flour mixture and stir well. Add the water and mix well to combine. Allow the dough to sit for 5 minutes to soak up some of the moisture. The dough will be sticky.

Place 2 – 3 tablespoons of arrowroot flour on a small plate to coat your hands. Divide the dough into four equal portions, and with dusted hands, roll each portion into a ball.

Place two well-spaced balls onto each prepared tray. With flour-dusted hands, start from the centre and work the dough out with your fingers to a thin 17cm (6.5in) round.

Bake for 8 – 10 minutes (don’t overcook, as the bases will go back into the oven with the toppings).

Top the pizza bases with your favourite toppings and return them to the oven until they are cooked through (approximately 10 minutes more, but it will depend on your topping choice).

The bases freeze very well. Place a piece of baking paper between each base for easy removal later, then place them into a snap-lock bag and seal. They can be frozen for up to 3 months.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied