Hello Friday-Night-Pizza!
I have been searching for a good-quality, gluten-free pizza base for sometime now. More specifically, I needed one that was nutrient-dense and free from trans-fats, preservatives and artificial raising agents.
This recipe is the closest we’ve come so far.. It’s made with only a few pantry ingredients and can be quickly and easily thrown together in a blender (hoorah!! So easy!!)
Key ingredients-
If you haven’t cooked with it before, psyllium husk is a useful binding agent in gluten-free recipes. Made from the protective sheath surrounding the seeds of the Plantago ovata plant, psyllium husks are uniquely hygroscopic; meaning that they expand by attracting water and forming an expansive, slippery gel. Psyllium is a key ingredient in fibre and laxative supplements (metamucil and others) as they contain good amounts of soluble and insoluble fibre. Taken in excessive quantities, it can irritate the lining of the gut, but if enjoyed sensibly - in the odd pizza or bread recipe, it is easy enough to digest.
What I’m Loving This Week:
Beeswax wraps… Back to school, and back to the sandwich press, I am SMITTEN with beeswax wraps.. Not only do they keep cheese, vegetables, fruit and sandwiches fresh, they are also re-useable, and plastic-free… Hooray! I’ve also bought some larger sheets which I use to cover lasagne and casserole dishes in the freezer. I purchased mine from Beeswax Australia but there are a heap of good options available online.. I’m also tempted to try making some myself with all the leftover fabric off-cuts I’ve been keeping... Any tips? Hit me in the comments.
Cod Liver Oil .. Since returning back to school my kids are taking this supplement daily (in fact, it’s the only supplement that I ensure they take regularly to keep all the lurgies at bay during the school term). CLO is one of the prime sources of vitamin A and D; key nutrients involved in supporting the immune system and warding off colds and flu. It also contains the essential fatty acids EPA and DHA which assist in optimal cell health and brain function.
This is not the best-tasting supplement (truly .. eek!) but there are a few easy ways to get the kids to take it. We mix ours with freshly squeezed citrus juice (orange juice for the kids, and grapefruit / lemon for my husband and I) and the flavour is well-disguised. Our chosen brand is Rosita Extra Virgin Cod Liver Oil as its raw, cold-pressed and sustainably-sourced. If you aren’t willing to take CLO daily (for fish allergies or other reasons), take a look at this article which describes some alternatives to CLO which contain the same key nutrients which support immune health and wellbeing.
On a side note - my mother remembers Cod Liver Oil being prescribed for infants from a very young age to assist the development of healthy bones, teeth and a robust immune system. If you look at any baby-care books from the 1950s or earlier, there’s sure to be a mention of Cod Liver Oil and its myriad of benefits.
Pizza Base Recipe -
What you will need:
1 cup coconut flour
1/4 cup psyllium husk
1/4 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon dried oregano
2 cups boiling water
To Make -
This recipe is the closest we’ve come to a restaurant-quality base and it’s made from scratch with a handful of ingredients from the pantry. Preheat the oven to 180 degrees celcius and prepare a pizza pan by lining it with grease proof paper. This recipe makes 2 x 25cm diameter pizza bases so you may need to prepare two pans, or set some aside.
Add the coconut flour, psyllium husk, salt and oregano into a food processor or blender. Blend on a slow speed, and gently pour in the olive oil in a slow, steady stream while continuing to mix.
Repeat with the boiling water, blending slowly and carefully as you pour in the water. Continue mixing for an additional 2 minutes and you will notice the mixture double in bulk. When it is thoroughly combined, remove the mixture from the blender and squish it into a ball using your hands.
Next roll it out onto the pizza tin. This mixture makes 2 x 25cm pizza bases, so you might need to divide the mixture depending on the size of your pan.
Use your fingers to press the dough to the edges of your pan, flipping the dough over every few minutes so that the surface remains even and flat. It’s important to do this while the mixture is warm, so that it stretches easily without splitting. Press it out as evenly as you can, and as thinly as possible.
Place the pan in a preheated oven at 180 degrees celcius and cook for 40 minutes. Remove it from the oven, flip it over, then cook for an additional 15 minutes at 170 degrees celcius.
If you like this recipe, please feel free to comment, like or share it with a friend, I’d be most grateful.
Friday Night Pizza Made-Easy