Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Brown Rice Pizza Base And Sauce

By Saturday, April 19, 2014 , , , , ,

Rather than spending lots of money buying a gluten free pizza base full of additives I figured, why not try and make my own? Before I was gluten intolerant I'd love eating my Mum's homemade pizza, especially since we had a pizza oven in the garden. There's something about getting to place your own toppings on the base and smell it cooking in the oven that makes it even more satisfying when you finally get to eat it.


Makes 1 base

You will need:

1 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/4 tsp xanthan gum (not completely necessary but it makes it less crumbly and easier to roll)
1/2 tsp salt
2 tbsp sugar
1/2 tbsp olive oil
1 tsp dried yeast
1/3 cup warm water
1/4 cup warm water

Sauce

Makes enough for 1 pizza

You will need:

1/4 cup tomato concentrate puree
1/2-1 tbsp olive oil
1/2 tsp dried oregano
1/2 tbsp red wine vinegar
Salt and pepper

Simply mix these in a small bowl and have ready to spead on your pizza!


Combine the 1/3 cup warm water with the yeast and 1 tbsp of sugar and stir well, then leave in a warm place to activate. Meanwhile, mix the flours, xanthan gum, salt and remaining sugar in a large bowl. Make a well in the middle and add the yeast mixture, the oil and the remaining water and stir well.

Preheat your oven to 200C and if you have a pizza stone, place it in there to warm up. Putting your dough on the hot stone is what ensures a nice crispy base! If you're using a baking tray then you don't need to preheat it.

Now comes the fun (and fairly difficult part)- rolling the dough. If you're like me and you've made lots of pizzas in the past, it's not too bad with the gluten free dough, just a little more delicate, so you need to be careful. Liberally scatter a clean surface with with more flour, you want it really well coated it prevent sticking. Rub flour on your rolling pin to prevent the dough from sticking to it and work quickly and gently to roll the dough into a circle only about 1/4 inch thick. And don't apply too much pressure or you'll have a tough job getting it off the surface! If it does get a little stuck, using a palette knife works quite well!

Once you have the right shape, use your rolling pin to 'pick up' your dough by placing the rolling pin at the edge and wrapping a small amount of dough around it. Carry your dough to either your baking tray or if you have a pizza stone like I do, place it on the hot pizza stone, make it nice and neat and get to work quickly with adding your toppings!

Spread the base sauce across evenly and then add your toppings, I like mushrooms, red capsicum pepper, baby spinach, sundried tomato, big slices of tomato, pine nuts, artichoke and I also discovered a vegan mozzarella called 'no moo' which works well on pizza!

Turn your oven down to 180C and bake for around 25 minutes or until the base looks crisp and the toppings are well melted. Then cut up and enjoy!

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