Serves 4
Prep time: 25 mins + 2 1/2 hours resting
Cook time: 5 mins
Ingredients
-
1 cup lukewarm water (30deg)
-
1 Tbsp honey
-
1 packet dry yeast
-
1 tbsp extra virgin olive oil
-
2 eggs, whisked
- 1 Cup Brown or Ivory Teff Flour
-
1 cup gluten free self-rising flour
-
1 tsp xanthan gum
-
1 tbsp salt
- extra teff flour for kneading
Method
- In a medium bowl, whisk together your water, honey and yeast until well combined, leave for 5-10 minutes until the yeast “blooms” and comes alive, it will be foaming, cloudy and active.
- Once your yeast is active, whisk in your olive oil and eggs.
- In a separate bowl mix in your teff flour, gluten free flour and xanthan gum until well combined.
- Make a well in the middle of your dry ingredients and pour in your wet ingredients. Mix slowly until thoroughly mixed and well combined.
- Cover with a damp clean tea towel and leave to double in size in a warm place for 2 hours.
- Sprinkle some flour onto a bench, place your dough on flour and knead into 4 nice round balls.
- Place on a baking tray dusted with flour, cover, and leave to rise again for another 30 mins.
- Roll out into flat pizza bases, I did this on baking paper, top with your favourite pizza flavours, cook on a tray in a super-hot oven or a pizza oven and enjoy!
Recipe inspiration courtesy of Outback Harvest.