Authentic Gluten-Free Italian Pizza
Indulge in the flavors of Italy with this delicious and authentic Gluten-Free Italian Pizza recipe. Perfectly crispy and topped with your favorite ingredients, this pizza uses a mixture of cornflour and rice flour to create a delightful crust that even those on a gluten-free diet can enjoy. With a little patience, you'll create a pizza that rivals those made in traditional Italian kitchens!
2
Servings
425
Calories
6
Ingredients
Ingredients
cornflour
200 g
rice flour
50 g
salt
4 g
xanthan gum
1 dash
brewer's yeast
1 piece (dissolve in warm water)
olive oil
1 tablespoon
Instructions
1
Combine the rice flour with four to five parts of cornflour in a large mixing bowl. Add the salt and a pinch of xanthan gum to the mixture.
2
Dissolve the fresh brewer's yeast in warm water, ensuring the temperature is between 26 to 30°C. Stir until completely dissolved.
3
Slowly pour in the olive oil into the yeast mixture and combine gently.
4
Incorporate the yeast mixture into the flour blend and mix until a dough forms.
5
Knead the dough by hand until smooth.
6
Cover the dough and let it rest. Allow it to rise in the refrigerator for 10-12 hours. If time-constrained, let it rise at room temperature (around 20°C) for a minimum of 1 hour.
7
Once rested, knead the dough again briefly.
8
Roll out the dough on a floured surface to your desired thickness, using a rolling pin if needed.
9
Pre-bake the dough with tomato sauce at 200°C for 1-2 minutes on the bottom shelf of the oven.
10
Remove the pre-baked crust from the oven and apply your choice of toppings, excluding any fresh ingredients like basil or uncooked anchovy.
11
Return the pizza to the oven on the middle/upper rack. Increase the temperature up to 250°C and bake until the cheese is melted, and the edges are golden brown.
12
For a finishing touch, grate Parmesan cheese over the top and drizzle with olive oil. Garnish with fresh oregano and basil leaves.
13
For an authentic taste, consider using homemade tomato sauce instead of store-bought passata di pomodoro.
Nutrition Information
15 g
Fat
55 g
Carbs
6 g
Protein
3 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Authentic Gluten-Free Italian Pizza.
What is the description of this pizza?
This is an authentic gluten-free pizza with a crispy crust made from cornflour and rice flour, rivaling traditional Italian kitchen versions.
What flours are used for the gluten-free crust?
The crust is made using a mixture of cornflour and rice flour.
How much cornflour is required?
The recipe calls for 200 g of cornflour.
How much rice flour is required?
The recipe calls for 50 g of rice flour.
What is the ratio of cornflour to rice flour?
Combine the rice flour with four to five parts of cornflour.
How much salt should be added to the flour?
Add 4 g of salt to the flour mixture.
Is xanthan gum used in this recipe?
Yes, a dash of xanthan gum is added to the flour blend.
What type of yeast is used?
One piece of fresh brewer's yeast is used.
How do you prepare the yeast?
Dissolve the fresh brewer's yeast in warm water, stirring until it is completely dissolved.
What is the ideal temperature for the yeast water?
The water temperature should be between 26 to 30°C.
How much olive oil is added to the dough?
One tablespoon of olive oil is slowly poured into the yeast mixture.
How is the dough kneaded?
The dough should be kneaded by hand until it is smooth.
How long does the dough rise in the refrigerator?
The dough should rise in the refrigerator for 10-12 hours.
What is the quick rise option for the dough?
If time is short, let the dough rise at room temperature (around 20°C) for a minimum of 1 hour.
What should be done after the dough has rested?
Once rested, the dough should be kneaded again briefly.
How should the dough be rolled out?
Roll out the dough on a floured surface to your desired thickness using a rolling pin if needed.
What is the pre-baking temperature?
Pre-bake the dough at 200°C.
How long should the crust be pre-baked?
Pre-bake the crust with tomato sauce for 1-2 minutes.
Where in the oven should the pre-bake occur?
The pre-bake should take place on the bottom shelf of the oven.
What toppings should be excluded before the final bake?
Exclude fresh ingredients like basil or uncooked anchovy before the final bake.
What is the temperature for the final bake?
Increase the oven temperature up to 250°C for the final bake.
Where should the pizza be placed for the final bake?
Place the pizza on the middle or upper rack of the oven.
How do you know the pizza is finished baking?
The pizza is done when the cheese is melted and the edges are golden brown.
What are the recommended finishing touches?
Grate Parmesan cheese over the top, drizzle with olive oil, and garnish with fresh oregano and basil.
What is the expert tip for the tomato sauce?
Consider using homemade tomato sauce instead of store-bought passata di pomodoro for an authentic taste.
How many servings does this recipe make?
This recipe makes 2 servings.
What is the calorie count per serving?
There are 425 calories per serving.
What are the macronutrients for this pizza?
Each serving contains 15 g fat, 55 g carbohydrates, 6 g protein, and 3 g fiber.
What tags are associated with this recipe?
The tags include gluten-free, pizza, Italian, European, easy, dinner, and homemade.