You can easily make gluten-free mini pizzas that are tall and fragrant like at the bar, with the homemade mix I propose in my recipe. They are delicious, with tomato, or with tomato and mozzarella, or with other ingredients as you like, such as cooked ham and olives.
Nothing easier for those who are gluten intolerant and do not want to give up the pleasure of a tasty pizza, tall and airy. The mix I prepare at home is perfect for making mini pizzas or even pizza on a plate, or pan pizza to top as you like.
With this dose you can make 5 mini pizzas with a diameter of 5.5 inches. Feel free to double it if you want to make more mini pizzas, because after baking, they can also be frozen.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Portions: 5 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/2 cups rice flour (fine, powdery)
- 1/2 cup potato starch
- 1/4 cup cornstarch
- 1/4 cup buckwheat flour
- 1 tsp xanthan gum (or guar gum)
- 1 1/8 cups water (warm)
- 1/2 oz fresh brewer's yeast
- 1 tsp honey
- 2 tsp olive oil
- 3/4 tsp fine salt
- to taste tomato puree, olive oil, oregano, salt, olive oil
- 1 mozzarella
Steps
In a large bowl, place the warm water and add the honey, crumble in the brewer’s yeast and let it dissolve for 5 minutes.
Pour the water with yeast over the rice, potato starch, cornstarch, buckwheat flour, powdered xanthan gum and mix the mixture well with a fork.
Finally, add the oil with the salt, mix the mixture until you get a creamy dough as seen in the photo.
Cover the bowl with plastic wrap or a silicone lid, and let the dough double in size. It will take about 1 hour and 30 minutes, depending on the external temperature, but it usually swells and rises quickly.
Meanwhile, prepare the tomato seasoned with olive oil, salt, and oregano (to taste).
If you want to add mozzarella or other ingredients like cooked ham, olives, etc., prepare those as well and set them aside.
After the rising time, once the dough has doubled, oil a baking sheet with olive oil and take two or three spoonfuls of dough, placing it on the sheet. Using the spoon, shape the dough into a round mini pizza with the desired diameter. I make them 5.5 inches in size, which yields 5 mini pizzas. Feel free to make them the size you prefer.
Take the seasoned tomato and put it on top of the mini pizzas, spreading it to the edge. Then pour a good drizzle of olive oil over the mini pizzas.
Preheat a convection oven to 392°F and place the baking sheet at the bottom of the oven, cooking the mini pizzas for 10 minutes.
Remove the baking sheet, sprinkle the shredded mozzarella and other desired ingredients over the mini pizzas, and put it back in the oven on the upper rack for the last 5 minutes.
Remove the mini pizzas from the oven and drizzle them with a final drizzle of olive oil before serving them. Hot, warm, or cold, they are delicious in every way.
