Crispy on the outside and soft on the inside.
Huzzah!
Mix together:
1 kg gluten free flour (1 bag Schär Type B)
5 tbsp psyllium husk
3 tbsp sugar
1 tbsp salt
Mix together:
6 dl cold milk
6 dl boiling water
25 g fresh yeast
Add and mix everything thoroughly together:
3 tbsp olive oil
I let it rest for about an hour, then I shaped them into 200gr balls, covered with small amounts of olive oil and placed them under a moist towel.
Then I let them rise for about 2 hours more before baking them, though for sure they were ready earlier. I have some leftovers stored in individual containers in the fridge, hope they are not over-proofed now :)
The pizzas are carefully pressed out using my fingers. Starting from the middle and stopping short at the end of the circle creating this nice fluffy edge.
Top with tomato sauce and any toppings you like. I had Serrano ham, cheese, basil and asparagus
Tomato Sauce:
2 cans good quality crushed tomato, sieved (less watery)
Half a tube (65gr) tomato puree
1 garlic bulb, pressed