This pizza was so good that I almost forgot to take a photo! This was all that was left after we dove in!
The thing about a sheet pan pizza is that it is never a thin dough. It needs to have some lift and some bready texture - something that is often tricky to achieve with gluten-free dough!
To help get some "sponge" into this, we will use both self-raising flour, and some instant yeast - which mostly adds some extra flavour. To replace the gluten, we use psyllium husk and the xanthan gum in the flour.
The coconut yoghurt in this provides a huge hit of flavour!
Ingredients
200g coconut milk yoghurt (coconut colab)
5g instant yeast
3g baking powder
5g psyllium husks (or 3g psyllium husk powder)
Pinch of salt
Mix everything together in a bowl. If the mixture is too dry, add a little milk (I used oat milk) until you get a slightly damp dough consistency. Leave for 15 minutes to allow the psyllium husk to hydrate.
Pre-heat the oven to 200C.
Spread the dough out onto a sheet of parchment in a sheet pan. This is easier if you spray a little oil on the dough and a silicone spatula. Get it reasonably even, but some unevenness is not a bad thing.
Put the dough in the oven for about 12 minutes to allow it to par-bake.
Take the dough out and cover with your favourite cheese and tomato sauce and veg combo.
Bake for 15-20 minutes.