Gluten-Free Pizza Base (The Bakermans Flour Method)
This pizza dough is made using the The Bakermans gluten-free bread flour mix. The dough is soft and slightly sticky, relying on hydration and gentle handling rather than kneading. The result is a light base with a crisp underside and a soft, open interior.
In a large bowl, combine the flour, salt, yeast and sugar, mixing well.
Add the olive oil and warm water, then mix until fully combined. The dough will appear loose at first.
Leave to rest for 5–10 minutes. As the psyllium hydrates, the dough will thicken and become easier to handle.