Pizza is back on the menu ...
We have tried out a new pizza base recipe last Friday, which turned
out rather nice. We missed our Friday night pizza making sessions !
100 gr. White teff flour
50 gr. Tapioca starch
50 gr. Sorghum flour
1 1/2 tsp Xantham gum
1 Tbsp Baking powder
4 Tbsp Phsyllium husk
1 tsp Salt
1 Tbsp Oregano
2 Tbsp Olive oil
150 ml. water
addendum: I got the amount wrong for the water. Start with 150ml but I noticed that I had to go up to 250ml. Add a little more water at a time until you end up with a very thick batter. The batter is unlike a pancake batter and also unlike a dough, somewhere inbetween.
Preheat the oven to 180 degrees.
Mix all the dry ingredients. Add the water and mix, then add the oil.
I use a Kitchenaid to mix the batter for about 2 minutes on high speed to allow the xantham gum to do its work.
You are going to end up with a very thick batter, not the traditional pizza dough which you can shape by hand. If it is too dry, then add a tablespoon of water at a time. If it is too wet, then add a tablespoon of sorghum flour at a time.
Line a baking tray with non-stick baking paper and spread out the dough. I used another piece of non-stick baking paper on the top and a roller to flatten it out.
Bake for approx. 5-7 minutes, then take out and add your tomato sauce and toppings of your choice. Then bake between 13-16 minutes until the cheese on top is bubbling.
Enjoy !
100 gr. White teff flour
50 gr. Tapioca starch
50 gr. Sorghum flour
1 1/2 tsp Xantham gum
1 Tbsp Baking powder
4 Tbsp Phsyllium husk
1 tsp Salt
1 Tbsp Oregano
2 Tbsp Olive oil
addendum: I got the amount wrong for the water. Start with 150ml but I noticed that I had to go up to 250ml. Add a little more water at a time until you end up with a very thick batter. The batter is unlike a pancake batter and also unlike a dough, somewhere inbetween.
Preheat the oven to 180 degrees.
Mix all the dry ingredients. Add the water and mix, then add the oil.
I use a Kitchenaid to mix the batter for about 2 minutes on high speed to allow the xantham gum to do its work.
You are going to end up with a very thick batter, not the traditional pizza dough which you can shape by hand. If it is too dry, then add a tablespoon of water at a time. If it is too wet, then add a tablespoon of sorghum flour at a time.
Line a baking tray with non-stick baking paper and spread out the dough. I used another piece of non-stick baking paper on the top and a roller to flatten it out.
Bake for approx. 5-7 minutes, then take out and add your tomato sauce and toppings of your choice. Then bake between 13-16 minutes until the cheese on top is bubbling.
Enjoy !
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