Filippini Gluten Free Pizza Flour - 500g

Corn starch, extra fine rice flour, tapioca starch, emulsifier: hydroxypropylmethylcellulose), sugar, salt.

May contain traces of Soya.

Usage Storage

Store in a cool dry place away from light sources.

Preparation and Usage

Gluten Free Tray Bake [Recipe Suggestion]

For the base:

• 500g Filippini Gluten Free Pizza Mix
• 320g of lukewarm water
• 8g quick yeast (or 25g fresh yeast)
• 30g extra virgin olive oil
• 5g salt

For the pizza topping:

• 250g tomato passata
• 200g mozzarella sliced
• Extra virgin olive oil
• Fine salt

Oregano Preparation:

In a large bowl, dissolve the yeast in the water. Add the Filippini Gluten Free Pizza Mix and knead for a 3-4 minutes. Add the oil and salt and continue to work until the ingredients are fully mixed. Transfer the dough to a baking tray lined greased with olive oil and spread the dough evenly over the entire tray. Leave to rise for 1½ hours at room temperature. Meanwhile, combine the passata with oil, salt and oregano.

Preheat the oven to 250°c on a conventional setting. Once the pizza dough has risen, using a spoon spread the tomato sauce over the pizza and cook for approximately 15/20 minutes. Remove the pizza from the oven and add the mozzarella, complete cooking for further 5/8 minutes.