I can’t think that there is a person who can resist pizza; especially when it is a fluffy soft hot pizza. My whole family eats this gluten-free pizza regardless of not having celiac disease. There is not much difference in taste, which is why the quantity I give you is for the large baking pan.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
In a mixing bowl, sift the flour, make a well in the center and add yeast, sugar and 2 tbsp of lukewarm water.
Cover the bowl with either a towel or cling film and let it rest in a relatively warm place until the dough raises and the yeast has been activated. Alternatively, you can place it in the oven at 50°C/120°Ffor 15 minutes.
Then add all the ingredients and mix either in the mixer or with a whisk (like I do because I can not stand the noise of the mixer J). The dough becomes stiff but we cannot shape it by hand.
Grease the baking pan and spread the mixture onto it with the help of an oiled spatula.
Place it in the oven at 75°C/165°F and wait 20 minutes for the mixture to rise and quite double its size.
When is ready, place any toppings you like on the dough and bake it for approximately 20 minutes at about 200°C/400°F.
Ingredients
Directions
In a mixing bowl, sift the flour, make a well in the center and add yeast, sugar and 2 tbsp of lukewarm water.
Cover the bowl with either a towel or cling film and let it rest in a relatively warm place until the dough raises and the yeast has been activated. Alternatively, you can place it in the oven at 50°C/120°Ffor 15 minutes.
Then add all the ingredients and mix either in the mixer or with a whisk (like I do because I can not stand the noise of the mixer J). The dough becomes stiff but we cannot shape it by hand.
Grease the baking pan and spread the mixture onto it with the help of an oiled spatula.
Place it in the oven at 75°C/165°F and wait 20 minutes for the mixture to rise and quite double its size.
When is ready, place any toppings you like on the dough and bake it for approximately 20 minutes at about 200°C/400°F.
- This recipe is for a large oven pan, so not to have to cook another meal for those who don’t have coeliac, all family can eat it without complaining about it.
- When we use a yogurt container (200 ml / 6,8 oz), we also use it as a measuring cup for liquids and if we fill it to the very top, it equals the amount of a glass (250ml / 8 oz).
- For sauce, you can also use any leftover of spaghetti sauce.
- To prevent the mushrooms from burning, it’s a good idea to put them in the sauce or under the cheese.
- Usually the foods that are made with gluten-free flour, goes bad the next day. But this pizza is just as good the next day as long as it is warmed up in the microwave first.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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