Here it is a great recipe to make and easy and tasty gluten free pizza. The recipe is by our lovely Valentina, the Italian chef at Baci di Dama.
Valentina can eat gluten, she’s not celiac as myself, but she is more and more trying and eating also gluten free. What is great about her is that she can compare and she challenges herself all the time to make great tasting gluten free food. Simple is another key word for her. She makes her best to keep it simple as it is the case for this gluten free pizza!
Looking forward to hearing your feedback. Both Valentina and myself, we would love to hear from you or answer to your question if any.
Mix the grinded lineseeds with some water from the 140 ml. one
Put it aside for about 5 minutes.
In a big bowl, mix the rice flour, the bicarbonate of soda, the salt and pour in the warm water little by little. Add the water with linseeds. With the help of a spatula mix until you get a smooth and soft dough.
Let it rest in the fridge for at least half an hour.
During this time peel the potato, cut it in thin slices along with the zucchini.
Take the gluten free pizza dough out of the fridge.
Add a few drops of lemon juice and mix it one more time. At the very end add the olive oil.
Grease the baking tin with some olive oil using your hands. With your now greasy hands take the dough and spread it on the baking tin in a homogeneous way.
Preheat the oven to 180°C and bake the gluten free pizza for about 10 minutes.
Take the pizza out of the oven, spread the vegetables on top, add a pinch of salt and drizzle some olive oil on the vegetables. The olive oil will make them become gold and crispy.
Put the gluten free pizza back into the oven for about 15 minutes.
Use the grill for the last couple of minutes.
Once the gluten free pizza is ready, take it out of the oven and spread some sesame seeds + fresh rosemary + pepper on top.
Recipe for 1 – baking tin cm 26 diameter
For the pizza dough:
‐ 120g whole rice flour
‐ 1/2 coffee spoon bicarbonate of soda
‐ 1/4 coffee spoon salt
‐ 1 coffee spoon grinded linseeds
‐ 140 ml warm water
‐ few drops of lemon juice
‐ 1 coffee spoon extra virgin olive oil
For the vegetables:
‐ 1 small potato
‐ 1/2 zucchini
‐ extra virgin olive oil
‐ 1 pinch of salt
‐ 1 pinch of pepper
‐ 1 mozzarella – medium size
‐ grated parmigiano reggiano cheese
‐ sesame seeds
Recipe by Valentina, Triguduro blog