Cooking description:
Making gluten-free pizza dough is no more difficult than making regular dough. The dough option is, of course, not the only one, in my recipe I used rice and corn flour. The cooking technology is described in more detail in the step-by-step recipe.
Main Ingredient: Flour / Rice Flour / Corn Flour
Dish: Baking / Pizza
Cuisine geography: Italian / European
Diet: Gluten Free
Ingredients:
- Rice flour - 75 grams
- Corn flour - 70 Grams
- Water - 125 Grams
- Salt - 1 Teaspoon (no slide)
- Sugar - 1 Teaspoon (no slide)
- Olive oil - 1 tbsp. the spoon
- Yeast - 7 Grams (fresh)
Servings: 2
How to make "Gluten Free Pizza Dough"
Prepare your ingredients.
Dissolve salt, sugar, yeast in water, pour in 1 tablespoon of olive oil, add rice flour.
Add cornmeal.
Knead the dough, it will be free-flowing, but at the same time it can be collected into a ball. Cover with plastic wrap and let the dough ferment for 2-3 hours.
During fermentation, the dough will not increase much in volume.
For pizza, use whatever ingredients you like, alternatively, tomato passata, mozzarella cheese, a few olives, dry basil, smoked sausage, and a tablespoon of olive oil.
Form the dough into a pizza base and place on a baking sheet. The dough does not behave like ordinary wheat flour dough, it crumbles slightly in the hands, but it is quite possible to work with it. Lubricate the pizza base with tomato, put the mozzarella, sausage slices, olives on a coarse grater, sprinkle with dry basil, drizzle with olive oil.
Bake the pizza in the oven at 180 degrees for 20-25 minutes. It turned out to be thin, the taste hardly differs from ordinary pizza, but we still remember that it is gluten-free, which means it is more healthy!
Enjoy your meal!