A very special, Gluten-free Pizza
Pizza is still a world wide and absolute favorite snack for many people.
But let’s talk about the dough…
Because one of the questions that I get most of the time is: How do I prepare an amazing pizza dough especially if I want it gluten free?
Admittedly: It took quite some time until I created THE perfect & gluten free pizza dough. And honestly, I really don’t know how many times I was close to a nervous breakdown.
At one point I kind of lost my motivation and I left the whole project aside.
But my persistent side would never give up. Therefore it was just a matter of time until I would find the perfect solution.
And there it was. THE day had finally come!
Friends of ours came over to watch a football game. It was THE game. Germany vs. Brazil.
Do you remember?
Our boys won 7:1 against Brazil and our friends asked me to prepare a gluten free Pizza for this occasion. I was terrified, especially after all the failed attempts.
I was like: Come on guys! Why Pizza? Well, simply because Pizza is an integral part of a good football match. And then they asked me if I was not capable of baking a gluten free Pizza after all. And I was like; Excuse me?! Of course I can!
I guess I was too cocky and proud and maneuvered myself into a tricky situation. What shall I do now?
To be honest, I was not that desperate since I learned a lot since I gave up on the gluten free Pizza dough. Therefore I mobilized all my confidence and started operation gluten free Pizza dough.
And as you can see, the result is simply perfect.
It’s thin and crunchy. The secret ingredient is with no doubt the psyllium husks. They make the whole dough fluffy and provide a great structure. Well, and regarding the toppings… You are free to choose whatever you want;-)
For the vegetarian version I used red pepper stripes, black olives, red onions, cherry tomatoes, mozzarella and fresh basil.
And for the other version I used some beef ham, cheese and fresh rucola. Super tasty!
I am more than confident that YOU will be able to prepare this Pizza as good as I did and maybe I was even able to motivate you a little bit;-)
In addition you will need a stirring machine with a dough hook, 2 tablespoons of rice flour for your working surface, a big plastic bowl, transparent film, a rolling pin, the bottom of a spring form, 1 tablespoon of oil and a dry cotton cloth.
A very special, Gluten-free Pizza
For 4 medium sized Pizzas
- 150g white rice flour
- 150g whole grain rice flour
- 100g Tapioka starch
- 1 package of gluten free baking powder
- 1 tea spoon of salt
- 2 tablespoons of psyllium husks
- 100ml water
- 10g fresh yeast *Optional: 1 package of bicarb and 2 tablespoons of vinegar.
- 1 tea spoon of cane sugar
- 2 tablespoons of tepid water
- 300ml tepid water
- 15ml olive oil
For the Pizza sauce:
- 2 cloves of garlic
- 2 tablespoons of cold pressed olive oil
- 3 tablespoon of tomato paste *sugar free*
- 400ml sieved tomatoes *sugar free*
- 1 tea spoon of cane sugar *Optional: rice syrup*
- 2 tea spoons of fresh or dried oregano
- Some fresh pepper from the mill
- A pinch of sea salt
- 10 leaves of fresh basil *chopped*
For the Pizza:
Dissolve the yeast in a cup with 2 tablespoons of tepid water, add 1 tea spoon of sugar and let the yeast rise at a temperature of 30°.
If you suffer a yeast intolerance, simpyl skip this step and start this way:
- Give the different sorts of flours , the baking powder and the salt into the bowl of your stirring machine and mix everything thoroughly.
- Fill the psyllium husks into a small bowl , add 100ml of water, stir well and let them soak for about 2 minutes.
- Add the risen yeast to the flour mix and pour about 150ml of the 300ml into it. While you add the water, keep on stirring with your stirring machine on the lowest speed level possible.
- Then, add the soaked psyllium husks to the dough, add another 100ml, increase the speed of your stirring machine and knead the dough very well. Now add the oil and continue to stir.
- If the dough reached a kneadable consistency, you won’t need the remaining 50 ml of water.
- But thats not always the case. It really depends on the water and flour quality.
- Take the dough out of the mixing bowl and place it onto the floured working surface.
- Place the dough ball into the big plastic bowl, cover the bowl with some transparent film and the cloth and store the bowl at a warm place for about 2 hours. I placed my covered bowl directly into the sun. The dough stays unharmed if you covered the bowl completely with the transparent film and the cotton cloth. My dough doubled in sitze after 1 hour.
In the meantime, let’s prepare the Pizza sauce
Preparation of the sauce:
Peel the garlic and chop it. Pour oil into a pot, add the garlic, stir, add the tomato paste, and slightly roast everything. Now add the sieved tomatoes and the oregano, stir and let the tomato sauce simmer for about 15 min. Afterwards add the chopped basil, season the sauce with salt and pepper and continue to simmer the sauce on low heat for another 15 minutes.
- Preheat the oven up to 230° top & bottom heat.
- Scatter q1 tablespoon of rice flour over your working surface, place the Pizza dough on top and carefully knead the flour into the dough. Please DON’T knead too hard, otherwise you would knead all the air out of the dough.
- Scatter some more flour over the working surface, quarter the dough and roll it out thinly. Brush oil over the bottom surface of your spring form, then push it onto the rolled out dough and remove the remaining dough with a sharp knife and carefully turn the springform bottom upside down.
- Repeat this process 3 times until you used up all of the dough. You need only 2 Pizzas? No problem, simply freeze the remaining dough.
- Spread the tomato sauce over the Pizza base and top it with whatever you like.
- Finally shove the Pizza into the pre-heated oven and bake it for 10-15 minutes.
Cheers to a fair and super exciting football match for Germany!! My prediction: 3:2 for Germany.
What’s your prediction?