Ingredients
- 170 ml lukewarm water
- 2 ¼ tsp dry yeast 1 packet
- 2 tbsp xylitol
- 100 g chickpea flour
- 110 g teff flour
- 30 g corn starch
- 20 g potato starch
- 1 tbsp baking powder
- 1 tbsp dried herbs
- 1 tsp salt
- 1 tbsp psyllium husks
- 1/2 tbsp xanthan gum
Instructions
- Mix the dry yeast with xylitol and 50 ml of lukewarm water.
- Pour the dry ingredients into the bread pan one by one and mix them roughly with a spatula.
- Add the yeast mixture and the remaining 120ml of lukewarm water and mix roughly again.
- Close the Bread Maker and select Program 14 for gluten-free bread.
- When the cycle is complete, remove the dough from the bowl and knead it on a floury surface to form approximately two pizza bases, depending on your desired base thickness.
- Preheat convection oven to 200°C.
- Roll out the dough to form two bases and transfer to tray lined with baking paper.
- Add your preferred pizza sauce and favourite toppings.
- Bake for 15-20 minutes, depending on the thickness of your base and what consistency is desired.
