Easy Gluten-Free Pizza with a Crisp Edge

Gluten-free pizza dough behaves more like a thick batter than a stretchy wheat dough. That is a good thing: there is no kneading, and shaping it with oiled hands is quick once you know what to expect.

Ingredients

• 300 g gluten-free bread flour blend containing xanthan gum
• 7 g instant yeast
• 1 teaspoon fine salt
• 1 teaspoon sugar
• 250 ml warm water
• 2 tablespoons olive oil, plus more for shaping
• 120 ml passata
• 1 small garlic clove, finely grated
• 1/2 teaspoon dried oregano
• 180 g grated mozzarella
• Your favourite toppings

Method

Mix the flour, yeast, salt, and sugar in a bowl. Add the warm water and olive oil, then beat firmly with a wooden spoon for two minutes. The dough should be sticky and soft. Cover and leave somewhere warm for 45 minutes.

Heat the oven to 240°C/220°C fan with a heavy baking tray inside. Stir together the passata, garlic, oregano, and a pinch of salt.

Place the dough on a sheet of baking paper. Oil your hands and press it into a 28 cm round, leaving the edge slightly thicker. Slide the paper onto the hot tray and bake for eight minutes.

Spread with sauce, add the mozzarella and toppings, then bake for another eight to ten minutes until bubbling and deeply golden at the edge. Rest for three minutes before slicing.

Make it yours

Keep wet toppings light and drain fresh mozzarella well. A little restraint gives a much crisper base.