Gluten-Free Margherita Pizza

Name: Gluten-Free Margherita Pizza
Total time: 21000 s
Yield: Makes 2 to 3 pizzas
Ingredients: For the dough:; 4 cups gluten-free flour (about 500 grams); 1 2/3 cups warm water (about 400 ml); 2 tablespoons extra virgin olive oil (about 25 ml); 1/2 teaspoon active dry yeast (about 2 grams); 1 tablespoon salt (about 20 grams); For the topping:; 1 cup tomato puree (about 250 ml); 7 ounces mozzarella cheese (about 200 grams); Salt and fresh basil

homecook_slv @cook_23244939

Brescia

Gluten-free pizza was an experiment for me... At first, I was very hesitant, but the final result surprised me. Soft with airy edges—it wasn’t easy to find the right flour for a perfect result, but I finally did (and made it again)... Truly excellent, just like at a pizzeria!

homecook_slv @cook_23244939

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Ingredients

50 minutes + 5 hours

Makes 2 to 3 pizzas

For the dough:
4 cupsgluten-free flour (about 500 grams)
1 2/3 cupswarm water (about 400 ml)
2 tablespoonsextra virgin olive oil (about 25 ml)
1/2 teaspoonactive dry yeast (about 2 grams)
1 tablespoonsalt (about 20 grams)
For the topping:
1 cuptomato puree (about 250 ml)
7 ouncesmozzarella cheese (about 200 grams)
Salt and fresh basil

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Steps

50 minutes + 5 hours

1

Place the gluten-free flour in a bowl and make a well in the center. Add the crumbled yeast and warm water, then mix. Add the olive oil and salt, and knead for about a minute.
2

Once the dough is smooth, cover and let it rise for at least 5 hours.
3

After rising, divide the dough into 2 or 3 balls. Roll each one out from the center toward the edges.
4

For the topping, mix the tomato puree with a drizzle of olive oil, salt, and torn basil leaves. Spread the sauce in the center of each pizza, leaving the edges uncovered.
5

Bake the pizza in a preheated oven at 480°F (250°C) for 15 minutes.
6

Add the drained mozzarella and bake for another 15 minutes.
7

Your gluten-free pizza is ready to serve.
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