Gluten Free Pizza Recipe of of 16-09-2017 [Updated on 05-04-2019]
There gluten-free pizza is the second bread-making experiment with gluten-free flours. After gluten-free bread, in fact, I decided to undertake the pizza experiment, so as to give a hand to my celiac friends.
Apart from the thickness of the base, which came out a little high and therefore focaccia, everything else was perfect: my gluten-free margherita pizza it was also brushed by my suspicious husband and with accompanying compliments;) With this new Caputo flour I have to say that everything is working out great, and to think that the first experiments with gluten-free flours had completely discouraged me, now instead everything is running smooth;)
How to make gluten-free pizza
Place the flour in a large bowl.
Add the chopped yeast and water, then work with the leaf hook for 4 minutes.
Now add the oil and salt and work for 1 minute.
Once you have obtained a homogeneous dough, roll it out with floured hands in an oiled mold.
Let it rise like this for 4 hours.
Prepare the dressing by combining the tomato puree with a drizzle of oil, salt and chopped basil.
After mixing them, add some of the topping to the center of the pizza and spread it out with a spoon.
Remember to leave the edges free.
Bake the pizza in the oven at 250 ° C for 25 minutes.
Now add the mozzarella, well drained, and cook for another 5-10 minutes.
Your gluten-free pizza is ready to be brought to the table.