Gluten-free pizza

DifficultyBeginner

Have you looked for the perfect Italian-style pizza? Look no further! Quality ingredients are key to making any delicious pizza and gluten-free is no exception.

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Gluten-free pizza
Prep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
Pizza (one serving, double for a baking tray size)
 ¼ piece of yeast (~12g)
 1 ½ dl warm water
 1 tsp salt
 1 tbsp olive oil
On top
 pizza sauce
 cherry tomatoes
 mozzarella (not grated)
 mushrooms
 prosciutto ham
 rocket salad
 roasted pine nut
 fresh basil
Directions

Mix yeast, psyllium, and water. Let it rest for 5 minutes. Work the dough on from this point forward with a mixer (dough hook). Add salt and 1 dl of the flour mix. Mix for about 1 minute. Add the remaining ½ dl of flour and olive oil. Mix again for a minute. The dough isn't sticking anymore but is still moist.

Place the ball of dough on a baking paper and with flour press into round pizza. Flip the dough in between pressing. Boil water and place it at the bottom of the oven in a bowl. Place the pizza to the oven to rise for approx. 1 hour. The steam from the hot water prevents the dough from drying up.

Take the pizza out but leave the baking tray in. Preheat the oven to 225-250-degrees depending on how much heat your baking paper can take. Press the dough little bit down in the middle. This helps the cheese to stay in the pizza and not melt all over and will get you crispier edges. Spread the pizza sauce on top and bake in for 10 minutes on the lower shelf of the oven. Add half of the cherries, mozzarella, and mushrooms and bake for another 10 minutes on the top shelf of the oven. Add the rest of the topping after baking.

Enjoy!

Ingredients

Pizza (one serving, double for a baking tray size)
 ¼ piece of yeast (~12g)
 1 ½ dl warm water
 1 tsp salt
 1 tbsp olive oil
On top
 pizza sauce
 cherry tomatoes
 mozzarella (not grated)
 mushrooms
 prosciutto ham
 rocket salad
 roasted pine nut
 fresh basil

Directions

1

Mix yeast, psyllium, and water. Let it rest for 5 minutes. Work the dough on from this point forward with a mixer (dough hook). Add salt and 1 dl of the flour mix. Mix for about 1 minute. Add the remaining ½ dl of flour and olive oil. Mix again for a minute. The dough isn't sticking anymore but is still moist.

Place the ball of dough on a baking paper and with flour press into round pizza. Flip the dough in between pressing. Boil water and place it at the bottom of the oven in a bowl. Place the pizza to the oven to rise for approx. 1 hour. The steam from the hot water prevents the dough from drying up.

Take the pizza out but leave the baking tray in. Preheat the oven to 225-250-degrees depending on how much heat your baking paper can take. Press the dough little bit down in the middle. This helps the cheese to stay in the pizza and not melt all over and will get you crispier edges. Spread the pizza sauce on top and bake in for 10 minutes on the lower shelf of the oven. Add half of the cherries, mozzarella, and mushrooms and bake for another 10 minutes on the top shelf of the oven. Add the rest of the topping after baking.

Enjoy!

Gluten-free pizza

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