Gluten-free Pizza Dough

Method

Mix the dry ingredients. Add the flour gradually, folding in to avoid lumps. Mix until a dough forms. Scoop the dough into a ball and gently roll. Cover the bowl with cling film and then a tea towel. Leave to rise for an hour or until the dough has doubled in size. Use immediately or portion up, wrap in cling film and chill, for up to 3 days.

With the dough on top of flour-dusted baking paper, gently roll out the dough to the desired size. Preheat the oven for 30 mins to 230ºC. Keeping the dough on the baking paper, bake the dough until it starts to colour and firm up. Quickly remove and add sauce and topping of your choice. Bake for a further 5 mins or until cooked.

Tip: As this is gluten-free flour, do not knead the dough too much.