How many times have you wanted to eat a gluten-free and no-yeast pizza, maybe due to dietary issues or lack of time?
This happened to us a few nights ago as well, due to various problems we needed a bit of a gluten-free diet and having little time, we opted for a no-yeast pizza using baking powder for savory preparations, the result?
A digestible, super light, tasty, and quick pizza since it needs very little resting time before baking, do you want to know how to make it? Read everything right after the photo as always!!
Below I leave you with other ideas for delicious and always different pizzas!!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the gluten-free and no-yeast pizza
- 1 3/4 cups corn starch (maizena)
- 3/4 cup rice starch
- 1/3 cup buckwheat flour
- 1 tbsp baking powder
- 2 tsp extra virgin olive oil
- 3/4 cup water
- 1 pinch salt
- 7 oz mozzarella
- 5 oz tomato puree
- 10 black olives
- 1/4 cup artichokes (in oil)
- 1/4 cup sun-dried tomatoes in oil
How to prepare the gluten-free and no-yeast pizza
To prepare the gluten-free and no-yeast pizza, first sift the starches together with the buckwheat flour.
In a bowl, pour the powders, the baking powder, and the salt, add the water and oil and knead first with a fork.
Turn the mixture onto the work surface, and knead vigorously until you have a smooth and homogeneous ball.
Cover with the same bowl you used for kneading and let it rest for 20 minutes.
In the meantime, prepare the topping for the gluten-free and no-yeast pizza, drain artichokes and sun-dried tomatoes from the preservation oil and pat them dry with absorbent paper.
Slice the mozzarella and cut the olives in half.
Season the tomato puree with a little salt and oregano if you like.
Take the dough and spread it inside a pizza pan sprinkled with a little oil.
Start spreading it from the center towards the edges with your fingertips until you reach the edge.
Preheat the oven to 340°F static.
Sprinkle the pizza with the tomato puree and bake for 12/15 minutes.
Remove the gluten-free and no-yeast pizza from the oven, cover it with mozzarella and the rest of the ingredients.
Raise the oven temperature to 430°F and finish cooking for another 5/7 minutes in the lower part of the oven.
Wait, before you go, I’ll leave you my FACEBOOK PAGE if you want to be updated every day with my recipe.
How to store the pizza
The gluten-free pizza can be stored in the fridge for up to 2 days in an airtight container.
You can freeze the no-yeast pizza even divided into portions.
Other recipes
If you want to see other types of recipes you can go back to HOME.
