The Home Economics Bit

The Origins of Pizza

Pizza, as we know it today, originated in Naples, Italy sometime in the 1700s. However, many historians agree that the dish has an even longer history; provided you define pizza broadly, in the context of flatbread. Ancient Greeks, Romans, and Egyptians ate flatbreads topped with various oils and herbs. Even as far back as the sixth century BCE, Persians were baking flatbreads covered in cheese and dates. Check out Who Invented Pizza? The History of How the First Pizza Was Made (rd.com) if you’re interested in learning more about the history of pizza!

Best Ever Gluten Free Pizza Base

Gluten Free Mummy

Light and springy with a crispy exterior; this gluten free pizza base is as close as you'll get to the real thing.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Proofing Time 2 hours hrs

Course Main Course

Cuisine Italian

Servings 1 approx. 12 inch round pizza

Ingredients

  

• 250 g gluten free flour blend sifted
• 1 tsp baking powder ensure it's gluten free
• 1 tsp salt
• 1/2 tsp xanthan gum
• 18 g psyllium husk
• 7 g quick yeast ensure it's gluten free
• 1 tsp caster sugar
• 2 tsp rapeseed oil
• 350 ml lukewarm water

Instructions

 

• Add the psyllium husk and 200ml lukewarm water to a medium mixing bowl. Mix to combine (a gel will form after 10-20 seconds). Set aside.
• In a seperate mixing bowl/measuring jug, combine the quick yeast, sugar, 1 tsp rapeseed oil and 150ml lukewarm water. Stir to combine. Then set aside for 10 minutes (this gives time for the yeast to ferment, creating a foam on top).
• Combine the remaining ingredients in a large mixing bowl (I use the bowl of my Kenwood Chef stand mixer).
• Add the psyllium mixture and the yeast mixture to the dry ingredients. Using the dough hook attachment, mix on high speed for 5 minutes.
• After this time, the dough will be a little sticky to the touch, so use a rubber spatula to scrape it out onto a lightly floured work surface. Lightly flour your hands and knead until smooth (this should take no more than 1 minute).
• Place the dough 'ball' – seam side down – into a well-oiled bowl. Cover with cling film and proof in a warm spot for 1 – 2 hours (minimum 1 hour).
• Pre-heat the oven to 220 ºC and lightly flour a non-stick baking tray.
• Place the pizza dough onto the baking tray and press it into a circular shape. The middle of the dough should be ~2-3 mm thick, with a thicker outer edge.
• Add your pizza sauce and toppings of choice.
• I like to brush the edges with the remaining tsp of rapeseed oil, to give them a nice golden colour and crisp texture once baked.
• Bake in the preheated oven for 25 minutes.
• Serve, slice and enjoy!

Keyword base, crust, gluten free, pizza