Soured Wholegrain Pizza Bases. This recipe is magic. It makes perfectly textured, elastic pizza bases, is super easy, and it still prepares your grains well – using an acid to sour them.
Please try it; it might just change your life. You can throw everything in a bowl, leave it overnight and roll it out when youʼre ready to cook. You can also leave the dough in the fridge to use throughout the week, or put the pre-made bases in the freezer for an easy meal later.
Makes 8 Medium Pizza Bases
Time: 20 minutes + 12–24 hours souring
200 g brown rice flour
200 g gluten-free oat flour (see note on page 140)
200 g buckwheat flour
50 g psyllium husk
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
a pinch of unrefined salt
800–900 ml unchlorinated water (unchlorinated water is essential for the souring to work)
Combine all of the ingredients except the water in a large bowl and mix well with your hands. Gradually add the water and knead until the mixture comes together. Continue to knead for about 5 minutes until you have an even dough that forms a ball. Cover the bowl and leave to sit for 12–24 hours.
Preheat the oven to 250°C fan-forced. Line baking tray(s) with silicone baking mats or baking paper. Divide the mixture into eight equal pieces. Flour your bench and roll the dough into thin pizza bases. Top the bases with your favourite ingredients and cook for about 12 minutes until everything is just starting to brown. Alternatively, cook for just 3–4 minutes, cool and freeze for later.
Recipe extracted from Grown & Gathered by Matt & Lentil Purbrick. Available now, Plum, RRP $45.