Pizza recipe gluten free

Chococcino cake (95 votes)  
Category Leavened
préparation: 45 min.
portions: 2 pieces
difficulté: low

Cooking process


The gluten-free pizza is tasty and flavorful as much as the traditional one, although ingredients are different than those used in the dough pizza classic. The wheat flour is in fact replaced by rice flour and from’maize starch: l’Therefore dough is crunchy all’outside but it keeps a soft interior thanks to the double leavening. To create a recipe that can be consumed by celiac disease is essential to use all gluten-free ingredients, followed by a symbol bearing a crossed ear or the entry Gluten Free. To know what are the types and brands of foods permitted for celiac is necessary to view the memorandum of the Italian Celiac food. Mind you, then, that all utensils used to prepare the recipe will not be contaminated with gluten-containing ingredients.

Kamut Pizza

Ingredients for the mixture of 2 to 32 cm pizzas
Rice flour 350 g
Corn starch (cornstarch) 250 g
Honey 1 teaspoon
water 350 ml
Fine salt 10 g
Brewer's yeast 25 g
Extra virgin olive oil 2 tablespoons
to season
Mozzarella cheese milk cream 500 g
Tomato puree 350 ml
Fine salt q.s.
Basil q.s.
Extra virgin olive oil 2 tablespoons
Origan q.s.
for greasing baking
Extra virgin olive oil q.s.


Gluten-free pizza

To prepare the dough for the pizza without gluten, sift the flour and the’cornstarch and make a fountain on a pastry (or in a large bowl) forming a hole in the middle (1). Take a glass bowl, sbriciolatevi inside the yeast, pour a glass of warm water (2) and honey (3). Stir until melt everything well.

Gluten-free pizza

Now, in part, dissolve 10 g of salt in another glass of warm water (4) and add the oil (5). Then add the mixture to the flour with the yeast and honey (6).

Gluten-free pizza

Stir for last also the mixture of water and oil (7). Begin to knead (by hand or with a mixer) keeping close to you a little’ of flour and the remainder of the warm water, which will integrate in’mixture gradually, until reaching the desired consistency, which must be soft and elastic. Continue to knead until the dough is smooth and soft dough but firm, with which you will form a ball (8) that are going to lay in a large bowl (remember that’dough will double in volume), properly dusted with flour on the bottom. Cover the bowl with a clean tea towel and store in a warm place away from drafts’air, as the oven is off of your house. Please wait until the‘dough has doubled in size (it will take one hour - one hour and half). Meanwhile, place the tomato sauce in a bowl and season it with oil, salt and oregano (9) and then proceed to the preparation of pizza dough.

Gluten-free pizza

Roll out the’dough in a greased baking pan with low sides d’Oil (10), brush the surface of the pizza with more oil and let rise again for about half an’Now. After the second rising, you sprinkle the pizza with tomato sauce (11), a bit’ of extra virgin olive oil and bake in preheated oven for about 10 minutes at 200 °. Meanwhile, cut the mozzarella into slices and place in a strainer to remove the’conservation of water. Remove the pizza and sprinkle with coarsely chopped mozzarella or sliced ​​(12); informed again for another 5 minutes. Will extract just the pizza from the oven, sprinkle with fresh basil leaves and serve immediately.