Gluten-Free Pizza

1. 1

   1 part of rice flour to 4-5 corn flour (specialized to bread, not confectionery), salt (18gr for 1 Kg.) and 1 dash of xantana gum.

2. 2

   Dissolve fresh leavening (less than recommended amount) in warm water (26-30u00b0C).

3. 3

   Add 1 tablespoon of oil (olive or sunflower) in the warm water.

4. 4

   Mix it!

5. 5

   Knead dough by hand,.

6. 6

   Repose. Let the dough rise for about 10-12 hours in the fridge. If it's not possible, 1 hours minimum at outside (20u00b0C).

7. 7

   Finally, kneading again.

8. 8

   Expand the dough (make flat according preferences), use rolling pin if necessary, well floured always.

9. 9

   Pre-baked: Only the dough with tomato, bake 1-2 minutes (200u00b0C) at the bottom of the oven.

10. 10

    Take out of the oven and put the rest of ingredients except the fresh ones (as anchovy). Bake again at the middle/upper slot (up to 250u00b0C).

11. 11

    Check when finished (cheese and pizza edges must be toasted).

12. 12

    Finally, grate parmesano cheese and spill olive oil. Oregano and fresh basil on top.

13. 13

    The secret of the italian's nonna is the homemade tomate sauce, but italians use usually passata di pomodoro bought in a supermarket.

* Per serving · 4 servings · Values may vary.

No additional tips available.