One of the biggest problems for people with gluten intolerance is the smell of steaming pizza that we are out with friends, the holidays or birthdays. To my knowledge, no restaurant that sell gluten free pizza and gluten free pizza tops that are found in stores are very expensive and quite unhealthy.
Most recipes for gluten free pizza that we found included many ingredients, mixes 4-5 types of gluten free flour and ingredients that are found even more difficult or expensive.
At one point I came across this recipe for gluten-free pizza dough made mostly of … cauliflower!
As you already know, it is a very simple dough made with few ingredients, which basically can be covered with any of your favorite products: mozzarella and prosciutto from peppers and pineapple to.
So, at least until mastery of the complicated craft of pizza with gluten-free flour (I have not yet become ?) will invite you to test the top of cauliflower.
- 200 g raw cauliflower.
- 200g mozzarella light.
- 2 eggs.
- Thyme, pepper, salt (whatever spices you like).
Preparation gluten free pizza.
Preheat oven to 2000 Celsius. Plug the blender cauliflower until it reaches the size of a grain of rice.
Mix ingredients in a bowl. Put the above mixture in a pan and press lightly to taseze and take the form of pizza.
Bake for 12-15 minutes or until edges are golden color. Let cool 5 minutes. Enter slightly below the countertop spatula to loosen from pan. Add your favorite ingredients over and reinsert the oven for another 10-15 minutes or until they have a golden color and above. Let cool 10 minutes for the crust to solidify and then serve.
Gluten free pizza with salami and black olives.
- 200 g gluten free flour.
- 20 ml warm water.
- 1 teaspoon sugar.
- 5 g of fresh yeast.
- 1 tbsp oil.
- 1 teaspoon salt.
For the filling: Tomato juice, 200 g mozzarella, 150 g dry salami, 2 tablespoons black olives, basil leafs
PREPARATION: Gluten free pizza can be enjoyed even for those suffering from gluten intolerance. Here’s a simple recipe:
- For the dough, mix warm water with yeast and sugar. Allow 10 minutes to rise.
- In a bowl, place the flour, salt, oil, and yeast increased. A dough is obtained, that is left to rise for an hour, warm.
- The dough stretching as far as possible in a circle.
- Transfer the batter into the baking pan, rub with tomato juice, put the stuffing ingredients and Bake for 25 minutes. Bring to the table with basil leaflets.