For the shopping list, I included the dough and ingredients for homemade dough for when I have time. The cooking time is for my oven, it doesn't cook well. Fresh mushrooms are in season from October to May.
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Pizza (gluten-free and dairy-free)
Instructions
- 1. Warm the water to 35°C and dissolve the yeast in it.
- 2. Mix the salt into the flour.
- 3. Pour the liquid and olive oil onto the flour and quickly mix with a spatula. The lumps will disappear during the rising phase.
You will get a compact mass. It should not be too dry, it should resemble a thick porridge. - 4. Cover the dish with a damp cloth and let it rise in a warm place (for me, on top of the fridge).
- 5. Grate the sheep's cheese, personally I let it age so that it becomes drier.
- 6. When the dough has risen, dust (with quinoa flour, it adds some flavor) a baking sheet and place your dough on it.
- 7. Sprinkle with flour and stretch the dough. Don't hesitate to flour your hands.
- 8. Spread the tomato sauce, then the ham, mushrooms, olives, and cheese.
- 9. Sprinkle with oregano or pizza seasoning.
- 10. Drizzle with olive oil.
- 11. Bake in the oven at 250°C.
Notes & Suggestions
- Handmade dough proportions.
Ingredients for servings
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1 pizza dough -
6 g of dehydrated baker's yeast gluten-free - Pâte à pizza maison :
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300 g of bread mix flour GLUTEN FREE
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300 ml of water -
1 tablespoon of olive oil - Garniture :
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400 ml of tomato sauce -
100 g of grated sheep cheese -
50 g of green olive -
100 g of button mushroom -
50 g of cured ham -
1 tablespoon of dried oregano
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value753 kcal38 %
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Fat35,7 g51 %
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of which saturated14,12 g71 %
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Carbohydrates81,71 g31 %
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of which sugar14,8 g16 %
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Protein34,32 g69 %
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Fibers10,63 g?
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More data
* As an indication, before cooking, RDA of the EU.