This week I decided to try a gluten-free pizza mix that my mum bought me. The Orgran multimix actually allows you to make a pizza base, pastry or Yorkshire puddings. The packaging says that it’s gluten-free, wheat-free, dairy-free, egg-free, yeast-free, soy-free, nut-free and vegan. So it’s pretty much suitable for any food allergies, intolerances or dietary requirements!
Following the instructions, I pre-heated the oven to 200 degrees Celcius and emptied enough contents for a pizza of about 10″ (about a third of the box) into a mixing bowl. I created a well in the centre of the mix and then poured lukewarm milk (containing a little sugar and olive oil) into the centre of the mix.
I mixed it all with a spoon until it started to stick together and then started to use my hands to knead it in the bowl. I then dusted my work surface with gluten-free flour (I used a plain flour blend made of rice flour and potato starch) and kneaded it on the surface. I could have done with a rolling pin* at this point but I don’t have one (I don’t bake very regularly) so flatten it out into a rough circle using my hands. I then transferred it to a baking sheet and it was ready for my toppings.
*I recently read that wood, such as that used for wooden chopping boards, spoons and rolling pins hold on to gluten, so if you’re recently diagnosed or live with gluten eaters, replace these for non-wooden ones.
I spread out a thin layer of passata on the base and sprinkled mixed herbs on top. I then added a layer of cheese, onion, pepper, mushrooms, feta and olives. It went into the oven for about 15 minutes.
It tasted so lovely and fresh, actually nicer than fresh gluten pizzas I’ve previously bought. The outside was a little floury but perhaps that’s because I used too much flour when kneading and rolling out the base. I will definitely buy this Orgran mix again, especially as it has so many uses!