Drive away with green broad beans and ricotta
Bakery products from Italy
Gluten-free and very light gluten-free pizza
Gluten-free and very light gluten-free pizza
ready in
6 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This pizza, prepared with a mix of gluten-free flours, was soft, light, well leavened and most importantly, with a very good taste of pizza! For those with problems of food intolerance, giving up pizza is really difficult, but with this recipe you can safely prepare it at home and success is assured
preparation
step 1
In a bowl mix the gluten-free flour with baking powder and sugar. Combine the oil, the salt and finally the water and mix it all together. Transfer the dough to a lightly floured surface and work it with your hands for at least 10 minutes.
step 2
Then put the dough in the bowl, cover it with a cloth and let it rise until doubling (about 4-5 hours). Once leavened, transfer the dough onto a sheet of greased parchment paper with a little oil, place it on the baking sheet and spread it well with your hands.
step 3
Put the pizza in the oven off to rise for another hour. After this second leavening, spread the tomato sauce on the pizza topped with a drizzle of extra virgin olive oil and bake at 180 degrees for about 15-20 min.
step 4
At this point distribute the mozzarella cut into cubes (left to drain well in a colander), garnish with oregano to taste and put the pizza in the oven for another 10 minutes, until the cheese has melted well.