Italian Herb Pizza Crust or Wrap

Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2

1. To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes.
2. Mix 200g of pizza base mix with the yeast mixture, stir with a wooden spoon until a firm dough is formed and comes away from the sides of the bowl.
3. Dust the work surface with gluten free flour and knead the dough for a further minute.
4. Lightly dust the dough and roll out to form a circle approx. 11-12” wide. Keep turning the dough to prevent it sticking.
5. Place the dough onto a greased baking tray, shaping the crust by hand if necessary to even it out. Prick the base thoroughly with a fork.
6. Pre-cook pizza base in a preheated oven at 240°C/475°F/Gas Mark 9, for 15 minutes until the pizza base is starting to go brown.
7. Remove from the oven, add your pizza sauce and chosen toppings, return to the oven and bake for a further 10 mins at 220°C/425°F/Gas Mark 7.
8. Remove from the oven, slice and serve.

GF Wraps – Makes four 8-9” wraps, serves 2

1. Follow directions for Gluten Free Pizza Crust to number 3.
2. With a sharp knife divide the dough balls into four equal parts.
3. Lightly dust the dough and roll out into a circle as thinly as possible or desirable. Keep turning the dough to prevent sticking.
4. Preheat a non-stick frying pan on a medium heat. Once the pan is hot place the first wrap into it and press down with a spatula. Cook for 1-2 minutes on one side then flip over and repeat for the other side.
5. Once cooked, remove from the pan and repeat for the rest of the uncooked wraps.
6. Serve warm or cold. Can be stored for up to 2 days in airtight container.