My (yeast free) pizza / La mia pizza (senza lievito)

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Hello everybody!

Yesterday night I got pizza for dinner, I made it of course vegan and gluten free, but also yeast free! It was really delicious, so I’m here to share my recipe with you, I hope you’ll like it as much as I did!!

Ingredients (for 1 pizza):

150gr rice flour

60gr buckwheat

60gr millet flour

30gr corn starch

Lukewarm water as required (I used about 180-200ml)

Soda 1 tsp

Salt 2 pinches

Turmeric 1 tsp

Extra virgin olive oil 2 tbsp

Top dressing:

Tomato pulp

Sautéed spinach

Oven-baked pumpkin slices (with olio, dried hot pepper and rosemary)

Olives

Capers

Red onion

Mushrooms

Dried tomatoes

Oregano

Dried hot pepper

Method:

Mix your powders into a mixing bowl (with a wooden spoon), pour the oil and then, slowly and mixing pour the water until your dough get a consistency you can knead by hand.

Give to your dough a ball shape, use a plastic wrap to envelop it and let it rise in the fridge for 1 hour.

Roll out the pizza dough thin and even on a baking pan (remember to use baking paper!).

Spread with tomato pulp and bake in preheated oven to 180° for about 30′.

After 25′ garnish your pizza with top dressing and let it oven-bake 5′ more.

Take out of the oven, pour a drizzle of oil and…enjoy!!!


Ciao a tutti!

Ieri sera per cena ho preparato una pizza, ovviamente vegan e senza glutine, ma anche senza lievito! Era davvero deliziosa, quindi sono qui per condividere con voi la mia ricetta, spero vi piacerà tanto quanto a me!!

Ingredienti (per 1 pizza):

150gr farina di riso

60gr farina di grano saraceno

60gr farina di miglio

30gr amido di mais

Acqua tiepida qb (io ne ho usati circa 180-200ml)

1 cucchiaino bicarbonato

2 prese di sale

1 cucchiaino di curcuma

2 cucchiai olio evo

Farcitura:

Polpa di pomodoro

Spinaci saltati in padella

Fettine di zucca cotte al forno (con olio, peperoncino e rosmarino)

Olive

Capperi

Cipolla di Tropea

Funghi champignon

Pomodorini secchi

Origano

Peperoncino

Procedimento:

Mescolate le polveri, aggiungete l’olio e poi lentamente e mescolando con cucchiaio di legno (finché non ottenete le consistenza per impastare a mano) l’acqua.

Fate un palla con l’impasto, avvolgete in pellicola e fate riposare 1 ora in frigo.

Stendete l’impasto sulla teglia da forno (su carta oleata).

Cospargete con la polpa di pomodoro ed infornate a 180° per 30’.

Dopo 25′ circa guarnite con il resto della farcitura e fate cuocere altri 5′.

Sfornate, date un giro d’olio a crudo e…buon appetito!!!

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One thought on “My (yeast free) pizza / La mia pizza (senza lievito)

  1. Pingback: Yeast free Vale’s Pizza (version 2) / Pizza senza lievito di Vale (versione 2) | valevegglutenfree

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