Prep time: 10 mins + proving Cook time: 25 mins Makes: 8 small pizzas
2 cups gluten-free plain flour
½ cup arrowroot
¼ cup Macro psyllium husk
7g sachet dry yeast
¼ cup olive oil
1 tsp salt
Sift flour and arrowroot together in a large bowl. Stir in psyllium, yeast and 1 teaspoon salt. Make a well in the centre and add ¾ cup warm water and oil. Mix together until dough starts to form, adding a little more water if necessary. Knead on a lightly floured surface until smooth.
Place into a lightly greased bowl, turning to coat surface with oil. Cover with plastic. Set aside in a warm place for 30 minutes until doubled in size.
Preheat oven to 220°C. Place a pizza stone into the oven to preheat.
Uncover dough and turn out onto a lightly floured surface. Divide dough into 8 portions. Roll or press out each portion on baking paper to about 12cm. Brush lightly with oil and transfer to heated pizza stone. Cook for 5 minutes. Spread with gluten-free pasta and toppings. Bake for 5-10 minutes or until golden and cheese is melted. Serve.