Gluten-Free Pizza

Ingredients

  • dough:

  • topping:

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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.

Enjoy

Gluten-Free Pizza

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

Freiknuspern

Freiknuspern

Fabienne is the author of the allergy friendly foodblog freiknuspern.de. She creates tasty gluten free, vegan and sugar free recipes that she shares on her blog and instagram. Fabienne also writes about her life with food intolerances and allergies and wants to show, that even while suffering from food allergies no one has to miss out on the taste of good food.

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