This is a healthy, wholegrain, rustic pizza base. With a crisp crust and soft middle. Easy to make and dough can be made in bulk and frozen.
Course: lunch, Main Course
Keyword: pizza, pizza base, vegan pizza
250gplain flourwholemeal or white
50gsemolina flouror rice, gram, quinoa
1tspsugarI used coconut sugar
2tbspoilI used avocado but olive oil is fine
Preheat oven to 220oC/428oF
Warm the milk slightly in the microwave and stir in the yeast. Add the salt, oil and sugar and stir again. Set aside for a few minutes for the yeast to activate. Mix the flours in a large bowl then slowly add the milk mixing with a spoon. Once the dough comes together use your hands to shape into a ball. Sprinkle a little flour on a clean work surface. knead the dough for 4-5 minutes. Oil a bowl and place the ball of dough in the middle. Cover with a damp tea towel and set aside to rise for one hour. After an hour remove the dough and place onto a floured surface. Roll into a circle and place on a floured oven tray. Shape the pizza and fold/pinch the edges to make a crust.
Stab the centre of the base with a fork several times to remove any air. This stops the middle rising while it cooks. Add the tomato sauce and spread thinly over the base. Add your favourite toppings then sprinkle with cheese. Bake for 15-20 minutes until the base is golden brown. Finish with black pepper and fresh herbs. Enjoy!
Tip: Heat the milk in the microwave until warm. This helps activate the yeast. I used wholemeal flour but you can use white if you wish. If you can't find semolina flour use rice, quinoa or gram flour.