Gluten Free Pizza

Materials

• 1 1/2 cups (250g) Mader Low Protein Flour,
• 2 tablespoons of non-fat dry milk powder,
• 1 teaspoon of Mader Gluten-Free Baking Powder,
• 3/4 teaspoon of salt,
• 1 1/2 teaspoons instant yeast,
• 1 tablespoon of sugar or honey,
• optional 1 glass of warm water,
• 1/4 cup olive oil,
• your favorite pizza toppings
  

Preparation of:

Place dry ingredients except yeast and sugar or honey in a large mixing bowl and mix well with your mixer. Put the sugar or honey, lukewarm water, 2 tablespoons of olive oil, yeast and about 1/2 cup of the dry mix in a small bowl and stir, there may be some clumping, that's okay. Let stand for 30 minutes, until the mixture becomes bubbly and smells yeasty. Add this mixture to the remaining dry ingredients and beat at medium speed of your mixer for 4 minutes. The mixture will be thick and sticky; It's like raw meatballs. (Make sure to make this mixture with a mixer) Cover the bowl and let the dough rest for 30 minutes. Preheat the oven at 220°C. Spread 2 tablespoons of olive oil in the middle of a baking tray in a round shape for a pizza with a diameter of approximately 30 cm, pour the dough you prepared from the bowl onto this oil, and work the dough out from the center with your wet fingers to give it a round shape. We are making a 30 cm medium sized pizza. When you're done, let the dough rest uncovered for 15 minutes. Then, bake the dough you'll take in the oven for 8 to 10 minutes; When the glossy surface of the dough becomes dull, take it out of the oven and place your favorite pizza toppings on it as you wish. To complete the cooking, put the tray back into the oven and bake for about 10 to 15 minutes, taking into account the average cooking time of the ingredients. Enjoy your meal.