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Fresh Living Network
Gluten free focaccia and pizza

Gluten free focaccia and pizza

Adapted from Seriously Good! Gluten-free Baking in association with Coeliac UK, Phil Vickery (Kyle Books) - available from Exclusive Books
4
RECIPE TYPE:Light meals
 
Method

Dough:

  • Sift the gluten free bread flour mix ingredients together to combine.
  • Set aside 500g and store the balance in an airtight container.
  • Combine the 500g bread flour mix, gum, baking powder, yeast and sugar in a bowl.
  • Add the egg whites and enough water to make the dough come together.
  • Knead lightly until smooth.
  • Divide the dough in half. Make a focaccia out of the one portion and divide the remaining dough in two portions and roll each portion into a disc for pizza.


Focaccia:

  • Cover the dough lightly with a piece of cling wrap and leave in a warm place to rise for 30-40 minutes.
  • Just before baking, add the topping ingredients, drizzle with olive oil and bake at 200°C for 15-20 minutes until golden brown.


Pizza:

    • Spread the rolled discs with some tomato pesto, sprinkle with cheese and top with your choice of toppings.
    • Bake at 200°C for 10-12 minutes until the base is golden brown and the cheese has melted.

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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free

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