GLUTEN FREE PIZZA DOUGH

Makes: Enough for four 30cm (12“ ) pizzas.

Freeze: 8 weeks, double wrapped in plastic wrap.

150ml water
100ml vegetable oil
2 x 60g eggs
500g gluten free flour
Pinch of salt

Combine wet ingredients in a large bowl, fold through the flour.

Turn out onto a lightly floured bench and knead lightly or until mixture
just comes together and a dough ball forms.

Place dough ball into a lightly oiled bowl, cover with cling wrap.

Set aside in a warm draught free place for 10 minutes.

Divide dough into 4 x 170g dough balls and set aside until required.

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