As part of my gluten free journey I have tried to convert some of my favourite dishes into gluten free options. This has been largely successful, however, my most challenging task has been to convert bread-like dishes due to suit my satisfaction. Often using gluten free flour blends to bake bread rolls, pizza doughs and bread loves often result in dense, doughy, flavourless items.
But after many, many trials I have achieved success with this pizza dough recipe. I have used suggestions from multiple sources to get to a perfectly crisp thin pizza base. And the best part is that is a cinch to put together.
It is a long list of ingredients but many are pantry staples and can often be found in gluten free households.
Let’s get cooking…
Start off by blending the chia seeds and coconut until fine, the add in the rest of the ingredients and mix to form a soft dough.
Tip onto a lined baking sheet and form into the shape of a pizza base with your hands. You could try using a rolling pin but I find this works best.
Bake at 180 for 20 minutes until golden. Remove form the over, top with cheese and your favourite toppings and bake for another 20 minutes.
Lastly enjoy your pizza!
Gluten free coconut and chia pizza base
• 1 egg
• 1/3 cup olive oil
• 1/3 cup warm water
• 1 cup tapioca flour (cassava)
• 3 tblsp coconut flour
• 3 tblsp flax or chia powder
• 1 tsp baking powder
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• Pinch salt
- Blend the chia and coconut until fine, the add in the rest of the ingredients and forma soft dough
- Tip onto a lined baking sheet and form into the shape of a pizza base
- Bake at 180 for 20 minutes until golden
- Top with cheese and toppings and bake for another 20 minutes