Gluten-free pizza

Preparation

• Mix yeast, warm water and psyllium. Let swell for about 5 minutes. Work the dough from now on with the dough hook of an electric mixer or an electric mixer, if you use your hands double the beating time. Add salt and 1 dl of the flour mix to the dough. Beat for about a minute. When the dough starts to form a sticky consistency, add the olive oil and ½ dl of the flour mix. Beat again for at least a minute. The dough will start to come out of the bowl, but will still be sticky. Leave the dough slightly sticky rather than floury.
• Transfer the ball of dough to a baking sheet and press into a round pizza shape, using flour to help. Turn the pizza as you press it. Bring water to a boil, pour the hot water into a bowl and place in the bottom of the oven. Place the pizza under a cloth in the oven to rise for at least an hour. The hot water will prevent the pizza from drying out during the topping process.
• Take the gluten-free pizza out of the oven and heat the oven as hot as your baking paper will allow (250-225 degrees) or use a pizza stone. Leave the baking sheet in the oven to heat up. If desired, press the risen pizza from the middle towards the edges. This prevents the toppings from spilling onto the baking sheet and gives the pizza a crispy crust. Spread the tomato sauce over the base and bake in the oven on the bottom shelf for 10 minutes. Add the mozzarella, half the tomatoes and the mushrooms and bake on the top rack for another 10 minutes. Add the air-dried ham, half the tomatoes, pine nuts, basil and arugula to the warm pizza just after removing from the oven.
• Indulge yourself!