Ingredients
-
dough:
-
1 packet dry yeast
-
2 tbsp xylitol
-
100g chickpea flour
-
110g teff flour
-
30g cornstarch
-
20g potato starch
-
1 tbsp baking powder
-
1 tbsp dried herbs
-
1 tsp salt
-
1 tbsp psyllium husks
-
170ml lukewarm water
-
1/2 tbsp xanten
-
topping:
-
50g strained tomatoes
-
50g tomato puree
-
a hand full of olives
-
1 tsp sweetener of choice
-
1 tbsp dried basil
-
pinch of salt
-
pinch of pepper
-
6 cocktail tomatoes
-
80g vegan fresh cheese
Ingredients
dough: |
|
| 1 packet dry yeast | |
| 2 tbsp xylitol | |
| 100g chickpea flour | |
| 110g teff flour | |
| 30g cornstarch | |
| 20g potato starch | |
| 1 tbsp baking powder | |
| 1 tbsp dried herbs | |
| 1 tsp salt | |
| 1 tbsp psyllium husks | |
| 170ml lukewarm water | |
| 1/2 tbsp xanten | |
topping: |
|
| 50g strained tomatoes | |
| 50g tomato puree | |
| a hand full of olives | |
| 1 tsp sweetener of choice | |
| 1 tbsp dried basil | |
| pinch of salt | |
| pinch of pepper | |
| 6 cocktail tomatoes | |
| 80g vegan fresh cheese | |
Steps
|
1
|
Mix dry yeast with xylitol and 50 ml of lukewarm water. |
|
2
|
Pour the dry ingredients into the Croustina bread pan one by one and mix them roughly with a spatula. |
|
3
|
Add the yeast mixture and the remaining lukewarm water and also mix roughly with the dough scraper. |
|
4
|
Close the Croustina and select program 14 for gluten-free bread. |
|
5
|
Leave the Croustina to knead. After the kneading process, the dough rests in the selected programme. The programme can be interrupted after 30 minutes of cooking time. |
|
6
|
Remove the pizza dough from the bowl and carefully knead it again on a floury surface. |
|
7
|
Preheat the oven to 200°C top and bottom heat. |
|
8
|
Form two pizzas from the mass. Spread the pizzas on a tray lined with baking paper. |
|
9
|
Quarter the cocktail tomatoes. Cut the olives into thin slices. |
|
10
|
Mix a tomato sauce from the strained tomatoes, tomato puree, sliced olives, sweetener of your choice, salt and pepper, which is then spread over the pizzas. |
|
11
|
Top with quartered fresh tomatoes. |
|
12
|
Spread blobs of vegan fresh cheese on the pizza. |
|
13
|
Bake for 15-20 minutes, depending on how thick the dough is formed and what consistency is desired. |
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