John Myers
Ingredients for 4 servings:
- 10 g yeast
- 400 ml water, cold
- 15 g psyllium
- 80 g cornstarch
- 100 g corn flour
- 150 g flour mix, gluten-free
- ½ tsp salt
- 250 ml tomatoes, pureed or tomato sauce
- 200 g cheese, grated
- Vegetables e.g. peppers, mushrooms, olives, feta, onions
- Thyme
- oregano
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
Gluten-free
Mix the yeast with the water. Add the remaining dough ingredients and mix everything with a food processor/mixer until smooth. If the dough is still too runny, add more flour or starch. It should end up thick and firm. (Note: Unlike regular yeast dough, this one cannot be kneaded by hand, so don’t be surprised.) Cover the dough with a cloth and let it rise in a warm place for about 1-1.5 hours. Grease a baking sheet thoroughly or line it with baking paper, spread the dough onto the baking sheet, and let it rise for another 30 minutes. Spread the tomato sauce over the dough and season with thyme and oregano. Spread about half of the grated cheese over the tomato sauce. Top the pizza with your desired topping and sprinkle the remaining cheese on top. Bake the pizza at 180°C for about 20-30 minutes.
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