With all gluten free doughs the flour causes some difficulties and they may be a bit hard to make properly the very first time, but there is a trick to succeed making them – use generous amounts of oil to make the dough easy to handle. You really can’t taste or feel the oil in the final result.
So far I have patted the dough thin enough on a baking sheet but I suppose you could roll it as well with a rolling pin. Maybe I’ll try that the next time…
This recipe mainly tells you how to make the dough and tomato sauce for pizza, and while I have included a few suggestions for toppings these are very much left to whatever your heart desires. There are always new fashions and takes on pizza toppings, and everyone has their own personal favourite.
PORTION: 4 persons
TIME TO MAKE: the dough needs about one hour to rise, preparation takes about 15 minutes and the pizza will be in the oven for about 20 minutes. You can make the sauce while the dough is rising.
- 3 dl water
- 25 g yeast
- 1 teaspoon of salt
- 1 tablespoon of psyllium powder
- 5 dl gluten free wheat flour
- ½ dl vegetable oil
Crumble the yeast into the batter bowl and also one teaspoon of salt and three decilitres of handwarm water as well.
Add psyllium powder and start to mix flour in the water. Knead well adding the flour little by little. When you have used all the flour (5 decilitres) the dough should be ready for oil.
Pour in a half decilitre of oil and mix well. The dough should feel quite firm now, although somewhat oily. But as I said already, this does not spoil the final result.
Let the dough rise for about one hour in a warm place.
- 1 yellow onion
- 5-6 garlic cloves
- 1 can of crushed tomatoes (about 400-500 g)
- some black pepper and salt
- 1 meat stock cube
- 2 teaspoons of fresh or dried oregano
- 2 tablespoons of fresh basil
While the dough is rising you have time to make the sauce.
Cut the onion in very small pieces.
Sauté in a frying pan for a while before adding the crushed tomatoes.
Press in the garlic cloves.
Add salt, black pepper, finely cut oregano and basil.
Let it simmer until the sauce has become nice and thick.
Preheat the oven to 220°C (428°F)
Put the dough onto a baking sheet and pat or roll it to a thin “bed” for the toppings. Add toppings and bake for about 20 minutes or until the bottom is evenly baked and nicely brown on the edges.
Add the toppings in the following order:
When using mozzarella slices, add them in the middle of baking and rucola should be used on the top when pizza is ready.
Version 1: Pizza with chicken and mozzarella
baked chicken pieces
Cut the chicken into small pieces, fry it in a frying pan and flavor with salt, pepper, paprika, curry and turmeric. Add the ingredients in following order: tomato sauce, grated cheese, chicken and champignons. Bake for about ten minutes and add mozzarella cheese. Bake for another ten minutes.
Version 2: Pizza with shrimps and prawns
olives (black rather than green)
Bake for 20 minutes
Version 3: Pizza with ham, pineapple and mozarella
smoked ham cut in small pieces
pineapple cut in small pieces
Bake for 10 minutes before you add mozzarella and then bake for another ten minutes.
Version 4. Pizza with smoked salami and gorgonzola
Bake for 20 minutes.