Gluten-free pizza dough

Ingredients for 1 servings:

• 250 g Flour, gluten-free (Schär Mix B)
• 135 ml water, lukewarm
• ½ cube of fresh yeast
• ½ tsp salt
• 2 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

crispy

Put the flour in a bowl and make a well in the middle. Crumble in the yeast, pour in the lukewarm water, and mix it a little with a fork to incorporate some of the flour. Now add the salt and oil and knead everything well. Don’t let the dough rise; use it immediately. Roll it out as thinly as possible, place it on a piece of baking paper, and roll it out with a rolling pin. Then place it on a baking sheet and press it into the corners with your hands. I then take a jar of pizza sauce made from my own recipe, “Pizza Sauce in a Bottle,” spread it all over the dough, and then top it with whatever I like, e.g., salami, tuna, mushrooms, or peppers. Then sprinkle with grated cheese and, if desired, add pizza seasoning. Bake in an oven preheated to 250 degrees Celsius (480 degrees Fahrenheit) for 15 minutes. The dough is so crispy and tastes great, even for people who don’t have to eat gluten-free.