Thin-Crust Pizza Base

By: Elna Botes van Schalkwyk

2 x 7g sachets dried yeast
Stevia or sugar of your choice to taste
2 cups gluten-free plain flour
½ teaspoon himalayan salt
1 tablespoon olive oil

In a small bowl mix the yeast and "sugar" with ¼ cup lukewarm water and whisk with a fork until it begins to bubble. Let sit for 10 minutes, whisking occasionaly, until it becomes slightly thicker and creamy.

Combine flour and himalayan salt in a mixing bowl and make a well in the centre. Add the yeast mixture and 1 cup lukewarm water and quickly work to a soft dough adding water as needed to make a very soft, but not quite sticky dough. Cover the bowl and let sit for 30 minutes in a warm part of the kitchen. The dough will rise slightly.

Turn out onto a floured surface and knead lightly. Cut dough in half and roll each out into a ball.

To par-cook the pizza base for later use, grease (with unsalted real butter) 2cm x 23cm pizza tray or 1 large tray. With oiled fingers press the dough into a thin round ont he tray and prick with a fork. Let sit while oven heats to 220ºC.

Brush pizza base with olive oil and bake for 12 - 15 minutes. The pizza base will be dry and firm and very lightly golden on the edges.

Allow to cool completely before wrapping and storing in the refrigerator for 1 - 2 days, or in the freezer.

To use prebaked pizza base, thaw frozen base, spread lightly with olive oil and desired toppings and bake at 250ºC for 10 - 15 minutes. (Picture ~ Moroccan spiced chicken and cherry tomato topping)

Makes two 23cm pizza bases or 1 family size pizza base.

Enjoy! ♥