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When a ‘Fail’ is not a ‘Fail’

A quick explanation might help. We had planned to make a Pizza last night. We do them in a giant Yorkshire Pudding on occasions. But thought we’d have a go at our own Gluten free Pizza base. So I dug out the loaf recipe I used a while ago and halved the quantities. Half a loaf in a tin should make a good deep crust Pizza base, right? Actually no. What I made was a giant bread bun. So we’ll be having a ‘Monster Burger’ this evening then!!!!


2 Egg whites
4 1/2 tbsp Olive Oil
1 tsp Distilled Vinegar
2 tbsp Sugar
1 tsp SaltIngredients:-
425ml Water
500g Gluten free White Bread Flour
2 tsp Quick Yeast


(1) Put the egg whites , half of the oil, vinegar, sugar, salt and water into a bowl and whisk together.
(2) Add the flour and yeast, mixing to a smooth, thick batter.
(3) Drizzle the remaining oil over the sticky batter/dough and turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
(4) Tip the dough into an oiled tin and smooth the top.
(5) Loosely cover with oiled cling film and leave until the dough has doubled in size.
(6) Pre-heat the oven to 220c
(7) Bake in the pre-heated oven for 45-55 minutes.

So back to plan B it was and Giant Yorkshire Pudding Pizza. Which was really good, if a little later than planned! Lots to snack on during the day…..

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