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GLUTEN FREE PIZZA CAPRESE

  • Prep Time
    10 mins
  • Cook Time
    30 mins
  • Serving
    4
  • View
    462

Since diagnosed, I do not recall how many times I tried to make pizza to taste like the normal wheat pizza.  Luckily, since then we have been spoilt with a variety of gluten free flour mixes of all kinds.  This is made with ‘Farmo Fibrepan Per Pane’ combined with another two flours, mais and rice.  Please do note that since ingredients in all gf flour mixes vary, you might not have the same result if you use other brands.  But do not worry as I have more gf pizza recipes coming up!

Ingredients

Pizza Dough

Pizza Topping

    Directions

    Step 1

    Pour the water in a bowl, add the sugar and the yeast. Mix until the yeast dissolves.

    Step 2

    Place the flours in a bowl and mix. Pour in the yeast/water and start mixing until combined, add the olive oil and salt. Keep mixing and then transfer to a floured worktop. Work the dough until smooth. Place back in the bowl and cover the bowl tightly with cling-film. Leave to rise for 2 hours in a warm place.

    Step 3

    Take out the dough, work it lightly on a floured surface and divide into two or three pieces depending on how big you want your pizzas. Flatten the dough pieces using your palm on the work surface and then transfer to a baking paper lined tray. Using your hands, keep stretching, pressing and pushing the dough gently, into a large circle. With a pastry brush, brush the edges with a little melted butter.

    Step 4

    Leave to rise for another hour covered with a damp kitchen towel to keep the bases from drying out.

    Step 5

    In the meantime, prepare your topping.

    Step 6

    Preheat the oven to 220C or the highest your oven can go.

    Step 7

    Pour the tomato sauce over the pizza bases. Add some seasonings, salt, pepper, chilli flakes and Italian herbs.

    Step 8

    Place in the oven and cook for about 20 minutes or until the crust turns golden. Take the pizza out of the oven, place the sliced Bufala mozzarella, the sliced tomatoes, a drizzle of olive oil, scatter some fresh basil leaves and serve.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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