New Mum’s Food Adventures

Using Well & Good plain gluten free flour with psyllium husk I was finally able to get a pizza that was strong and felt like pizza as well as tasted like pizza. pizza is one of those big ones for hubby. It was a comfort food that delimited pain than comfort. When I was pregnant I craved pizza and it’s also baby’s favourite. But they are both celiac. Baby had some of this pizza and he currently loves it. He loves brown mushrooms and onions. I used onion powder for today. He loves cheese but now he is getting fussy he only likes his cheese melted. Which is fine. It’s mostly important they like it than I do.

I used 1 and a half cups of well and good plain flour, 1 teaspoon of yeast, 1 teaspoon baking powder, 1 tablespoon sugar, 1 tablespoon psyllium husk whole, half cup milk, two eggs and one tablespoon of olive oil. Extra if needed.

Combine milk and husk and let form a gel. Mix dry ingredients. Add eggs then gel and oil and knead until smooth, might be a bit sticky. Roll between baking paper. Let rest or proof. Minimum rest before cooking 15 minutes. If you want it fluffier, proof for 40 minutes plus pending season.

I preheated my oven to 200 degrees Celsius and cooked for 12 minutes until crust was a lovely brown.

Really great results and this one had the strength I was looking for. One of my big issues trying to find a working pizza dough was that it snapped weirdly like styrofoam boards and it was somehow brittle yet soggy. This was just right. More importantly it satisfied the two people who love pizza but must be gluten free. I

totally winged it and thankfully it worked out great. So this is going to be our pizza base from now on.