John Myers
Contents
show
Pizza, Gluten-free
The perfect pizza, gluten-free recipe with a picture and simple step-by-step instructions.
Pizza dough, gluten-free:
- 270 g “Mix B” bread mix from Schär
- 1,5 tsp Salt
- 0,5 Btl. Dry yeast
- 0,5 tsp Coriander acc.
- 300 ml Warm water
Further processing of the dough:
- 50 ml Warm water
Rocket plague:
- 1 Bunch g Arugula
- 2 Garlic cloves
- 2 tsp Sambal Oelek – red pepper paste
- 1 tsp Oregano dried
- 1 tsp Salt
- Olive oil
Topping (to taste):
- 200 g Green olives
- 4 Onions
- Turkey sausage – lactose-free
- 130 g Vegan processed pizza cheese, ger.
- 1 tsp Thyme dried
Others:
- Parchment paper
- Wash arugula and cut into small pieces. Dice the garlic and add to it. Add olive oil and mix with the magic wand to a smooth mass.
- Put the dry ingredients for the dough in a bowl and stir. Add 300 ml of water and whisk well. Heat the stove to 50 degrees, put the bowl in, and then turn off the oven. Let rise for 1 hour.
- Now add 50 ml of water, whisk again well until a very soft dough is formed, add more water if necessary.
- Line two trays (28 cm diameter) with baking paper. Moisten with cold water, then it can be better brought into shape.
- Spread the dough evenly on top and let it rise again in the stove for 30-45 minutes.
- Cut the olives into rings, steam the plum rings, cut the turkey sausage into strips. Mix the vegan thyme cheese at the bottom.
- On the dough, first the pesto, then the olives, onions, turkey sausage and finally the vegan cheese.
- Approx. Bake for 25 minutes at 200 degrees.
Finished:
- The good-free yeast dough needs more water and longer time to rise. The edge of the dough was nice and crispy, the vegan “processed cheese” wasn’t melted, but it was nice and crispy.
Facebook Comments