Gluten-Free Pizza
Pasta and Pizza • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Gluten-Free Baking Mix 5 oz
- Aquafaba to taste
- Water 5 fl oz
- Baking Powder 1 teaspoon
- Ground Dried Garlic ¼ teaspoon
- Tagine Spice Mix ½ teaspoon
- Olive Oil 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Passata Tomato Sauce to taste
- Courgette 1 piece
- Onion 1 head
- Tomatoes 3 pieces
- Turmeric to taste
Step-by-Step Guide
Step 1
Whip the aquafaba for 2–3 minutes in a mixer until it resembles whipped eggs.
Step 2
Sift the flour, add baking powder, salt, pepper, garlic, and spices. Pour in the oil and aquafaba, and mix. Gradually add water and mix well.
Step 3
Transfer the resulting mixture to a flat surface dusted with flour. Knead the dough for at least 7 minutes until it is uniform and smooth. Wrap the dough in plastic wrap and refrigerate for 40 minutes.
Step 4
After resting in the cold, the dough becomes elastic and pliable. Roll it out into a thin circle or rectangle, spread with crushed tomatoes (or tomato paste), and top with the filling.
Step 5
Slice all the filling ingredients into rounds, mix with spices, and place on the dough.
Step 6
Bake at 355°F until the vegetables are cooked and the dough is golden brown (about 20 minutes). To help the dough absorb the sauce better, make holes (not through) all over the rolled-out dough using a regular fork.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!