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THIS RECIPE USES
Cauliflower Flour Mix
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Ingredients
- 300 g PomPom Paddock Cauliflower Flour Mix
- 214 ml Water tepid
- 1/4 tsp Caster sugar
- 5 gm Yeast dry
- 22 ml Olive oil
Method
- Preheat the oven to 220°C, fan forced
- Add the sugar to the yeast and add around 20ml of the tepid water and mix with a spoon. Leave for a few minutes
- Add the Caulflower Flour to a mixing bowl of an electric mixer with the paddle attachment
- Mix on a low speed
- Add the yeast mixture, oil and the rest of the tepid water
- Speed up the mixer to a medium speed and mix for 5 minutes
- Form to dough into a ball and put it back into the mixing bowl, it maybe be a little wet but don't worry the cauliflour will soak up the water!
- Cover with a damp tea towel and leave in a warm place for 30 minutes
- After 30 minutes divide the dough into two
- Roll both dough balls out to an 11inch disc (you can roll it out between two sheets of baking paper, top and bottom)
- Put the pizza base on to a baking tray (You can leave the baking paper on the bottom)
- Add your chosen topping then put into a pre-heated oven and cook for 10 minutes
