Gluten-free pizza base

Author: Rebecca Johnston

Photographer: Devin Hart

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This low-FODMAP gluten-free pizza base recipe is as delicious as yeast-based bases – and so much quicker!

Serves: (makes 2 medium-sized pizza bases or 1 large base – 10 slices)

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil
300g gluten-free self-raising flour (we used Free From Gluten by Countdown)
50ml olive oil
2 eggs, lightly beaten
100ml cold water
1 tablespoon dried mixed herbs
Nutrition information unavailable for this recipe

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Instructions

1 Heat oven to 200°C. Spray a round pizza tray or stone with oil.

2 In a large bowl combine all ingredients and mix well. If using an electric mixer, use dough hook to beat.

3 Shape dough into 1 or 2 balls. Place a piece of non-stick baking paper on top and use a rolling pin to shape and flatten dough.

4 Top with your favourite ingredients and place in oven for 10-15 minutes until base is crisp and cooked to your liking.

HFG tip

Heat pizza stone before rolling out dough for a crispier base.

If you are on the low FODMAP diet make sure your mixed herbs do not include garlic powder.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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