Pizza is a traditional Italian flat bread baked in an oven typically topped with a tomato sauce, cheese and other foods: vegetables, meats, seafood. Nowadays, pizza can come as a deep-dish pizza, stuffed pizza, pizza pockets, pizza turnovers, rolled pizza, pizza-on-a-stick. A survey from 2004 showed that it’s not Italian but Norwegians that eat the most pizza (5.4 kg/person a year), followed by Germans. Pizza Margerita was called after Princess Margherita of Savoy, the wife of Italian King Umberto I (1878–1900). Apparently her favorite pizza toppings were tomato, basil and mozzarella.
- Gluten free, wheat free, dairy free and soy free!
- Easy to make
- 10-15 min preparation & 15-20 min baking
- Suitable as lunch or dinner
- Flour mix – 375 g of Pizza & pastry multimix from Orgran
- Dry yeast – 7 g
- Sugar – 1 tea spoon
- Warm water – 250 ml (I use warm tap water)
- Fat in a liquid state – 20 ml
- Gluten free flour – a couple of spoons (to sprinkle the bowl/board used to knead the dough)
- Red tomato sauce or tomato puree (I used a pre-made red sauce AH Excellent because I was out of tomato puree at home ;)
- Anything that you want to put on your pizza dough (I used: champignons, yellow and red peppers, tomatoes, arugula (in Dutch: rucola), cheese)
- Optional: ketchup or garlic sauce
Ingredients of Pizza & pastry multimix from Orgran: Maize starch, Potato starch, Maize flour, Raising agents; Glucono delta lactone, Sodium bicarbonate, Pea flour, Salt, Stabilisers: Xanthan gum, Carboxymethycellulose, Methycellulose.
* The Orgran gluten free flour mix for pizza contains more food additives than conventional (wheat based) pizza flour. As much as I found it very delicious, it is healthier to use it in moderation (just like any other foods).
- A bowl
- A measuring cup
- A spoon/spatula or a sushi stick
- A cutting board
- A knife
- A baking plate
- Baking paper
- A pre-heated to 200 oven
- Optional: a kitchen balance
- If you do not have any red sauce at home or tomato puree – you can use ketchup.
- You can easily make your own red sauce by heating some tomatoes on a pan together with Italian herbs and garlic.
- According to the recipe printed on the Pizza flour box – the oil should be added to water with gist and then all together added to the flour BUT I have messed up the order (my partner was helping;) and we added oil to the flour directly. As you can see – it made no difference!
- If you cannot tolerate even small amounts of cheese (dairy, lactose intolerance) – you can skip cheese or use a lactose free version
- If you are in a hurry and don’t feel like cutting your vegetables – through some slices of g-f ham on your dough and you are ready to go!
- If you like to have pizza dough edges filled with cheese – make them before applying the sauce (between the steps 10th and 11th )
- Switch on the oven, set it on 200 ºC
- Cover the baking plate with baking paper
- Wash and cut the vegetables
- Measure 250 ml of warm tap water and dissolve one tea spoon of sugar in it
- Add the dry gist to the sweet water and allow the gist to activate for 5-10 min before you add it to the flour
- In a meantime, place the flour in a bowl
- Now it is time to add the liquid fat to the activated gist solution
- Combine the liquid ingredients with flour and knead for 2-3 min
- When the dough becomes too sticky – sprinkle some gluten free flour on it (I used a leftover of a brown bread mix)
- Now spread the dough on the baking paper using your hand (sprinkle the dough with some gluten free flour)
- Apply the red sauce on top of the dough
- Decorate your pizza with anything you like
- If you want to use yellow cheese – I suggest to place it on top
- Now, place the raw pizza in the oven for 15-20 minutes
Enjoy your meal,