Gluten-Free, Yeast-Free Pizza Crust

Made with amaranth flour.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Grease a pizza pan.

Step: 2

Mix amaranth flour, xanthan gum, baking powder, sugar, salt, oregano, basil, sage, and thyme together in a large bowl. Pour in sparkling water and olive oil; mix until a sticky dough forms.

Step: 3

Spread dough over the prepared pan, using moistened hands to keep from sticking.

Step: 4

Bake in the preheated oven until lightly golden, about 20 minutes.

Per Serving: 319 calories; protein 8.1g; carbohydrates 45.1g; fat 11.8g; sodium 455.1mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.