METHOD

1. Preheat the oven to 200℃. 
2. Prepare the pizza dough by combining all dry ingredients in a bowl. Add in the olive oil and 1 cup (250ml) warm water and stir well to combine. Knead with your hands to ensure it’s all mixed in well. 
3. Separate the dough into 2 or 3, depending on how many pizzas you want. Shape each into a flat disk. Brush a large piece of baking paper with a little olive oil and place the disk on top, roll out with a rolling pin until it’s about ½ cm thick. You can shape it up with a knife if it’s not a perfect circle. Repeat with the rest of the dough. 
4. Place all the pizza bases on a large baking tray lined with baking paper. Brush with extra olive oil and bake for 30 minutes.

Notes

• You can serve as is with toppings or if you’re after some more melty cheese action, simply top with cheese (and toppings) and place under the grill for 5 minutes. If I want roasted veggies on mine I prefer to roast them in a separate tray and assemble the pizza after, as opposed to placing the veggies on raw.
• This base recipe is great to prepare in advance - you can make the base, bake it and keep it in the fridge for 1 or 2 days,  then when you want to eat it just place your toppings on and grill in the oven for 5 to 10 minutes. It seems to dry out a little more in the fridge overnight which is a good thing as it makes it more “bread-y”.  I mean, would it even be pizza if it wasn’t even better cold out of the fridge the next day?!
• Serving suggestion: Try adding my hemp seed pesto.