Ingredients
-
80 g Brown rice flour+ для посыпки
-
150 g Corn starch
-
50 g Corn Flour white
-
50 g Buckwheat flour
-
250 ml Waterкомнатной температуры
-
4 g Dry yeast
-
8 g Psyllium husk
-
8 g Salt
-
10 g Sugar white
-
20 ml Extra Virgin olive oil
Directions
As you already know, gluten-free baking goods are a bit different from gluten ones. For example, you can’t achieve a crispy golden-brown crust. It’s the only thing that will be different from real Italian pizza! The crust is going to be delicious, fluffy, and soft, making a fantastic pizza!
You should try it!
P.S. As the gluten-free dough is not as elastic as the gluten one and it doesn’t stretch, you’ll have to flatten the dough out and form crust edges by hand.
The recipe makes 2 small pizzas.
Today's visits: 1.
Steps
|
1
Done
|
Combine the dry ingredients in a large bowl. Add water, olive oil, and crushed garlic. Stir until dough is forming into a ball. Let stand for 10 min. |
|
2
Done
|
Transfer to the silicone mat floured with rice flour. Knead the dough, adding rice flour, if needed. Split the dough in half and form each one into a ball. Cover with plastic wrap and leave for 1-2 h depending on the kitchen space temperature. The dough should double in size. |
|
3
Done
|
Preheat the over to 230C and turn the convection setting on. Heat the baking pan in the oven. |
|
4
Done
|
Place parchment paper on the countertop. Flatten the dough out into a 5 mm thick circle. Form the crust edges, if you like. Spread the tomato sauce on top, place the desired toppings, and sprinkle with cheese. Arrange the toppings into a thin layer so the crust can bake through. |
|
5
Done
|
Take the hot baking pan out of the oven. Transfer the parchment paper with your pizza to the pan and place it on the bottom rack. Bake for 15-20 min or until done. |
