The oven is pawing: it can't wait to bake a nice pizza! So I decided to dedicate today's recipe to all people suffering from celiac disease: my menu includes a pizza prepared with pea flour, corn flour and rice flour A result of course gluten-free, with a flavor that will amaze you.
Video of the Recipe
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Identity Card of the Recipe
- 190 KCal Calories per serving
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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).
