Gluten Free Pizza

Makes 1 pizza with 24 cm diameter

125 g Bi-Aglut flour
15 g margarine
1/2 sachet dried natural yeast and 1/2
1 teaspoon of sugar
80 ml water – the quantity of water will vary depending on the flour absorption
15 – 20 g olive oil
3 g fine sea salt
tomatoes, oregano, mozzarella and other desired toppings

1.  Ensure all ingredients are at room temperature.
2.  Melt the margarine gently with the salt and 15 ml of water.
3.  Sprinkle the yeast over 50 ml of warm water. Add 1/2 teaspoon of sugar and allow to rest for 10 minutes.
4.  Sift the flour into a bowl and make a well. Add to the centre the dissolved yeast mixture and mix the dough adding salt that has been dissolved in the remaining 15 ml of water, mixing until all the water is completely integrated into the dough.
5.  Add the margarine and knead for 4 – 5 minutes on a floured board. Ensure hands are well floured. Roll out to fit a pizza tray with 24 cm diameter and greased with olive oil. Stretch dough to fit tray.
6.  Spread a thin layer of tomatoes, grated mozzarella, sprinkling of oregano and other topping ingredients. Cover with a clean damp cloth and leave in a warm spot (around) for 15 – 20 minutes. If this temperature cannot be achieved then leave at 20°C to 22°C for 40 to 45 minutes.
7.  Cook in a preheated hot oven at 200°C - 210 °C for 25 – 30 minutes.