Our family ♥’s homemade pizza. Maybe it is the cheese, maybe the chewy base, the different varieties we make using whatever-we-have-in-the-fridge. When I found out I needed to cut out wheat, I bought Bob’s Red Mill’s Gluten Free Crust. I thought it was great, however they were expensive… The cheapest way would be by mixing my own GF (and low-FODMAP) flour blend. This recipe I use for normal pizza bases as well as making pizza scrolls (with hidden veggies) in it for the kids – and for the adult’s lunches too! I prefer to avoid Xanthan Gum unless the recipe reeeaalllly needs it as many people find that they still have symptoms like if they have had gluten, or another food that they are intolerant use. Instead, I use ‘Pixie Dust’ (not what you think it is! Check out the link here 😉 ) as it is a great alternative, it tastes good too!

Happy Australia Day everyone!

PIZZA SCROLLS

Servings  | Prep Time 10 mins | Total Time 40 mins

Ingredients

Base

• 100 g brown rice flour
• 100 g sweet glutinous white rice flour
• 50 g potato starch
• 30 g cornflour
• 20g Pixie Dust (or 1 tsp xanthan gum if you are ok with it)
• 1 teaspoon salt
• 20 g sugar
• 180 g lukewarm water (about 37C – too hot and it will kill the yeast!)
• 20 g olive oil
• 20 g apple cider vinegar
• 1 sachet dry yeast, or 20g fresh yeast, or 2 teaspoons dry yeast

Toppings

• 2 tablespoons Tomato Paste*
• 2 tablespoons herbs of choice
• ½ zucchini, grated*
• ½ carrot, grated*
• 1 ½ – 2 cups of grated cheese (lactose-free cheese or cheese alternative if required)

 

Thermomix Method

1. Add brown and glutinous rice flours, potato starch, cornflour, Pixie Dust/Xanthan gum, salt, sugar, and yeast. Mix 5 seconds / Speed 4 and then set aside.
2. Add the warm water, vinegar, and oil. Mix for 10 seconds / Speed 4
3. Add the flour to the mix, and mix for 15 Seconds / Speed 4 or until a dough is formed.
4. Tip the dough to a lightly oiled piece of baking paper. Roll out the dough into a rectangle shape**
5. Cover base loosely with baking paper and let rest 20 – 30 minutes in a warm draught free spot whilst preheating the oven to 180C (fan forced).
6. Remove paper and add on the toppings – tomato paste and herbs, then vegetables, then 1.5 cups of the cheese***
7. Roll the dough up firmly, from the long edge. Then cut gently through the dough into slices (approximately 5 cm wide) and place each slice onto a lined baking tray seam side down. Alternatively, you can line a square cake tin with baking paper and arrange the slices like a pull-a-part bread. If you do this, sprinkle another ½ cup of cheese over the top.
8. Bake for 20-25 mins and then cool on a wire tray.

 

Conventional Method

1. In a small bowl, whisk with a fork the yeast, sugar and the warm water and let sit for 5 minutes.
2. In a separate bowl, combine the gluten free flours, and salt. Whisk until well combined.
3. Add the olive oil and apple cider vinegar to the yeast mixture and stir gently until combined.
4. Make a well in the flour mixture and add in the yeast mixture. Stir it all together until well combined.
5. Tip the dough to a lightly oiled piece of baking paper. Roll out the dough into a rectangle shape**
6. Cover base loosely with baking paper and let rest 20 – 30 minutes in a warm draught free spot whilst preheating the oven to 180C (fan forced).
7. Remove paper and add on the toppings – tomato paste and herbs, then vegetables, then 1.5 cups of the cheese***
8. Roll the dough up firmly, from the long edge. Then cut gently through the dough into slices (approximately 5 cm wide) and place each slice onto a lined baking tray seam side down. Alternatively, you can line a square cake tin with baking paper and arrange the slices like a pull-a-part bread. If you do this, sprinkle another ½ cup of cheese over the top.
9. Bake for 20-25 mins and then cool on a wire tray.

 

Notes

* You could also use BBQ Sauce, Sweet Chilli sauce, pesto for the base and then whatever vegetables you have on hand. You can also add cooked bacon, ham, shredded chicken, or smoked salmon. 🙂

** Tip: I place another piece of baking paper on top of the dough and then use a rolling pin to roll it out

*** Be careful not to put too much filling on the base otherwise it will not roll up nicely and will ‘explode’ when you cut through it

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