Gluten-Free Pizza Base

A simple and delicious gluten-free pizza base that can be made with various gluten-free flours of your choice.

Ingredients

• 1 cup gluten-free flour (buckwheat/amaranth/sorghum)
• 2-3 tbsp coconut/cashew butter
• 1 tsp powdered dried herbs (mix of oregano, basil, thyme)
• 1 tsp unrefined salt
• ¼ – ½ cup warm water

Instructions

1. Make the dough:

   • Mix all ingredients except water in a bowl
   • Achieve crumbly texture
   • Add water one tablespoon at a time
   • Knead into soft dough

2. Form the bases:

   • Divide dough into 2 equal balls
   • Dust surface with flour
   • Press with fingertips (center thicker than edges)
   • Make 6” wide discs
   • Make indents with fork all over

3. Cook base (choose method):

   • Griddle method:
     • Roast on heated tawa on low-medium heat
     • Cook until 60% done
   • Oven method:
     • Preheat to 180°C
     • Bake on parchment until half done

4. Make pizza:

   • Preheat oven to 180°C
   • Top base with sauce, cashew cheese, vegetables
   • Bake 20-25 minutes until cheese browns

Tips

• Choose your preferred gluten-free flour
• Adjust water quantity based on flour type
• Can be made ahead and frozen
• Best used immediately after cooking base