Gluten-free small pizzas
Gluten-free small pizzas
Doses
n. 24
kplCooking time
12
minutesGluten-free pizzas are delicious snacks for a picnic or a picnic lunch. The dough makes about 24 pizzas.
Ingredients
- Bottom
5 dl warm water
1tspsalt
1 rkl psyllium
buckwheat or rice flour for baking
- Stuffing
2 prk tomato puree
3 prk tuna in oil
1 onion
1 prk olives (about 100 g)
1 small pepper
pizza seasoning or oregano
Preparation
- Bottom
- Combine the dry ingredients, add the liquid and mix thoroughly.
- The dough will firm up after a few minutes of kneading.
- Let the dough rest for a moment.
- Divide the dough into 24 pieces and pat the pieces into small, round pizza bases.
- Use enough flour to help
- Stuffing
- Spread the tomato paste on the bottom.
- Chop the onion, olives and peppers separately, combine them with the tuna and spread the filling on the pizzas.
- The juiciness of the filling comes from the oil.
- Bake in a 225°C oven for 12-15 minutes, until the crust is lightly browned.
- Gluten-free pizzas are at their best when slightly chilled.
A really easy and good recipe! I had some fine rice flour in the cupboard, so I used that, which may have made the dough a little difficult to work with. I made two large pizzas straight on the baking paper, worked great that way too.