For those who cannot give up the goodness of pizza, but are forced to follow a strictly gluten-free diet, here is an absolutely interesting proposal, which combines the useful with the pleasure. Today's main ingredients are potatoes, which we will use in a clever way by mixing them with rice flour to prepare an exquisite gluten-free pizza stuffed with cherry tomatoes, oregano and black olives. So even our celiac friends will be able to satisfy the palate with this delicacy to try! Off with doses and ingredients.
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Identity Card of the Recipe
- 120 KCal Calories per serving
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Ingrediants
For the pizza base
- 500 g (4 medium) potatoes
- 100-110 g of rice flour
- 80 ml of water
- 8 g of instant yeast
- 1 tablespoon of extra virgin olive oil
- 5 g of salt
To stuff
- a few leaves of rocket
- 30 g of black olives
- 100 g of cherry tomatoes
- 100 g of TOFU or mozzarella
- 80-100 g of tomato sauce
- a teaspoon of oregano
Materials Needed
- Potato masher
- Pot for steaming
- Oven pan with a diameter of 26 cm
- Latex gloves for kneading
- Spoons, knives
- Food cutting board
Preparation
- Steam the potatoes in their skins, after washing them well under running water.
- Once ready, peel them while still hot, being careful not to burn yourself: for this purpose, it is advisable to peel them wearing latex gloves.
- Mash the potatoes immediately with the special tool, and pour everything into a large bowl.
- Season with salt, add the water, the instant yeast and the rice flour.
Did you know that
The instant yeast allows to speed up the leavening times: for this reason, it is not necessary to let the dough rise before putting it in the oven. As an alternative to the instant yeast, it is also possible to use brewer's yeast: in the latter case, however, the "dough requires a double leavening. In the first step, it is necessary to let the dough rest in the form of a ball, for at least a couple of" hours. After these two hours, the dough should be spread on the oven plate and left to rise for another "hour" . After that, you can proceed with cooking the pizza.- Mix the ingredients well. Grease a baking sheet with a drop of oil, and distribute the dough (which will be very fragile due to the absence of gluten), flattening it with your hands.
- Spread a light layer of tomato sauce over the pizza and immediately place the pan in a preheated oven at 190-200 ° C for 15 minutes.
- After a quarter of an hour, remove the plate from the oven, distribute the mozzarella (or tofu, if you want to make a vegan pizza), the tomatoes cut in half and the olives. of 180 ° C.
- At this point, sprinkle with plenty of oregano and decorate with a few leaves of rocket.
The right idea: gluten-free vegan pizza
To make a vegan potato pizza, you can replace the classic mozzarella for pizza with tofu: in this way, in addition to being gluten-free, the pizza will be completely free of animal and animal-derived ingredients.- Pizza can be served piping hot but is also excellent cold.
Alice's comment - PersonalCooker
So let's smile at celiac disease by bringing to the table an exquisite pizza with potatoes, made absolutely gluten-free, so good that it will give a hard time even to the extraordinary classic pizzas! Try the gluten-free crispy pizza prepared with buckwheat flour: it will conquer your palate! Bon appetit from My-personaltrainerTv.Nutritional values and Health Comment on the recipe
The gluten-free potato pizza is an ideal food for the celiac diet. It is a first course, or rather, a rather energetic single dish even if, being a homemade food, it can be easily managed with customized portions. Provides a balanced amount of all three energetic macronutrients and dietary fiber; a portion of gluten-free potato pizza could range from 200 to 300g total.
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