GLUTEN FREE PIZZA WITH PEA FLOUR

Identity Card of the Recipe

190 KCal Calories per serving

Ingrediants

For the dough

150 g of pea flour
3 tablespoons of extra virgin olive oil
165 ml of water
5 g of sugar
10 g of brewer's yeast
8 g of salt
45 g of rice flour
80 g of cornstarch

For the filling

Ready product: 100 g of artichokes
125 g of mozzarella
100 g of tomato puree

Materials Needed

Bowl
Transparent film
Glass
Stick
Sieve
Cheese blender (optional)
Baking plate
Baking paper

Preparation

In a bowl, sift the pea flour, corn flour, and rice flour.

Alternatives
As an alternative to pea flour, you can use any legume flour: pizza with soy flour, for example, is just as excellent!

Dissolve the sugar in 100 ml of warm water. Crumble the brewer's yeast in warm water and mix with a wooden stick.
Pour the yeast dissolved in the water in the center of the flours and let it rest for about 15-20 minutes, until the yeast has become swollen and soft.
At this point, add the remaining water, salt and 2 tablespoons of extra virgin olive oil: knead well until the dough is soft and not sticky.
Line a baking sheet with parchment paper.
Grease the pan with a tablespoon of oil and place the ball of dough on it: crush the dough with your hands, turning it to distribute the oil evenly and to facilitate its spreading. You will have to obtain a disk of dough with a thickness of half a centimeter.
Leave the dough to rise in a warm environment for about an hour, until it is swollen.
Spread the tomato puree on the surface of the pizza and bake in a preheated oven at 180 ° C for 10 minutes.
Meanwhile, blend the cheese or cut it into small pieces with the knife.
After 10 minutes, remove the pizza from the oven and fill with the chopped mozzarella and some artichokes.
Place in the oven again and finish cooking for another 10 minutes.
Serve the steaming pizza.

Alice's comment - PersonalCooker

In this pizza we find all the well-being of nature: an "excellent combination of legumes (peas) and cereals (corn and rice) for a perfectly balanced dish from a protein point of view! A gluten-free pizza to be discovered!

Nutritional values and Health Comment on the recipe

Gluten Free Pizza with Pea Flour is a food suitable for celiacs. It is a single dish with a prevalence of (complex) carbohydrates, low in fat and a limited amount of protein. Cholesterol is low and fiber It is a product suitable for any type of diet, as long as in moderate portions if in the presence of overweight or alterations in blood sugar. The average portion (as a single dish) is 300g (570kcal).