Gluten-free Spring flatbread pizzas
Christina Mackenzie · jamieoliver.com · 2016 · Original
Style not identified
DietVegetarian. Not vegan: milk, free-range egg, soft goat’s cheese or curd.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
490g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.43%
Oil
0%
Sauce
n/a
Cheese
250g
Dough weight
508g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (9)
- dairy doughmilkn/a
- yeast1 x 7g sachet of yeast7g
- sugarcaster sugar2 1/2 tsp · 10.5g
- flourcornflour65g
- flourbrown rice flour425g
- egg dough1 large free-range eggn/a
- oilolive oiln/a
- cheese othersoft goat’s cheese or curd250g
- oilextra virgin olive oiln/a
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegluten-free xanthan gum2 tsp · 8.4g
- over cheese½ teaspoon bicarbonate of soda1/2 tsp · 2.1g
- over cheesecider vinegar2 tsp · 8.4g
- over cheesefresh or frozen peas300g
- over cheese½ a bunch of fresh mint
- over cheese1 lemon
- over cheese2 courgettes
- over cheesewatercress200g
Keep exploring
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