The pastry for the pizza is so simple, versatile and only made from 3 ingredients, gluten-free flour, water and butter.
I have been using Doves Farm self rising flour for almost 10 years. It's made of Rice, Potato, Tapioca, Maize and Buckwheat flour and already includes raising agents and Xanthan Gum. The blend is perfect for sweet and savoury pastry.
For pizza, the most important thing is to get the pastry right. The water has to be ice cold and so the butter. I love St. Helen's goats butter the most, it is salty and leaves the pastry soft and moisture without being too soggy.
Rub the butter cut in small squares with your fingertips into the flour until breadcrumbs are made. Slowly add the cold water to the mixture until the pastry sticks together. Gently knead the pastry (on lightly floured surface) until it's elastic and not sticking. Form a smooth ball and place it in the fridge for about an hour to chill.
Meanwhile preheat the oven. When the pastry is well chilled, knead it again and use a lightly floured rolling pin to roll the pastry until is about 3-5mm thick. Cut to shapes and place on the baking tray. For toppings I am using tomato paste with tiny bit of ketchup and/or sundried tomatoes (bruschetta is delicious too), dried herbs and Mozarella. Additionally you can add olives, mushrooms, ham etc. Bake for about 15-20 mins on 180C until the cheese is well melted and golden brown.
Ingredients (eats 3-4)
300g gluten-free self rising flour
80g butter (ice cold)
cca 100ml ice cold water
Toppings:
Tomatoes, dried herbs, mozzarella, mushrooms, olives etc...