GLUTEN-FREE PIZZA
Make and share this Gluten-Free Pizza recipe from Food.com.
Provided by Francisco G.
Categories European
Time 2h25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- 1 part of rice flour to 4-5 corn flour (specialized to bread, not confectionery), salt (18gr for 1 Kg.) and 1 dash of xantana gum.
- Dissolve fresh leavening (less than recommended amount) in warm water (26-30ºC).
- Add 1 tablespoon of oil (olive or sunflower) in the warm water.
- Mix it!
- Knead dough by hand,.
- Repose. Let the dough rise for about 10-12 hours in the fridge. If it's not possible, 1 hours minimum at outside (20ºC).
- Finally, kneading again.
- Expand the dough (make flat according preferences), use rolling pin if necessary, well floured always.
- Pre-baked: Only the dough with tomato, bake 1-2 minutes (200ºC) at the bottom of the oven.
- Take out of the oven and put the rest of ingredients except the fresh ones (as anchovy). Bake again at the middle/upper slot (up to 250ºC).
- Check when finished (cheese and pizza edges must be toasted).
- Finally, grate parmesano cheese and spill olive oil. Oregano and fresh basil on top.
- The secret of the italian's nonna is the homemade tomate sauce, but italians use usually passata di pomodoro bought in a supermarket.
Nutrition Facts : Calories 512.2, Fat 11, SaturatedFat 1.6, Sodium 780.3, Carbohydrate 96.9, Fiber 7.9, Sugar 0.7, Protein 8.4
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