Gluten-Free Pizza

Spice up your daily meal with a popular pizza topped with your choice of ingredients. This dough recipe is suitable for everyone with celiac disease and those following a gluten-free diet.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

dough

  • 300 g Koruzna moka, whole grain, white

  • 0.5 cubes Yeast, dry

  • 2 dl Milk, partially skimmed

  • 1 teaspoon Sugar, white

  • 1 spoon Oil, plant, sunflower

  • 1 teaspoon Salt, table

filling

  • 250 g Tomato sauce, without salt

  • 1 spoon Spices, oregano, dried

  • 1 teaspoon Salt, table

Steps

  1. Pour the flour into a bowl and make a well in the center, then salt the flour around the well. Dissolve the yeast and sugar in warm milk. Pour the prepared liquid into the well and add a tablespoon of oil. Knead all the ingredients into a soft and pliable dough, kneading until it no longer sticks to your hands and the bowl.

  2. Preheat the oven to 250 degrees Celsius. Do not let the dough rise, but immediately stretch it over a baking tray that has been previously greased with oil. Pour the tomatoes into a bowl, add a tablespoon of oregano and a teaspoon of salt. Add any other spices to taste, mix well, use a fork to break up larger pieces of tomatoes, then spread the sauce over the dough. Combine all other ingredients as desired (see tips). Place the tray in the oven and bake the pizza for 15 minutes.

Nutrition Information (Per 100g)

  • Calories: 230.65 kcal
  • Fat: 3.39 g
    • Saturated Fat: 0.17 g
  • Carbohydrates: 43.96 g
    • Sugars: 2.55 g
  • Protein: 4.75 g
  • Fiber: 4.75 g

Advice

For preparing this pizza, use ingredients of your choice. They can be seafood, vegetables, a classic combination of cheese and salami… If you want the vegetables to remain slightly fresh on the pizza, add them towards the end of baking. To avoid over-baking the cheese, sprinkle half of the grated cheese on the pizza 5 minutes before the end of baking.