My Gluten-Free Mediterranean Pinsa, for the “Mediterranean Menu” in the section “Building the Menu” is made with the Pinsa flour mix for you, lactose-free, with low sugars, no chemical thickeners, or gums.
⭕The Ingredients of the gluten-free mix: Corn starch – Maltodextrins, Pea proteins, Quinoa flour, Rice sourdough, Vegetable fiber (Beetroot and Psyllium), Hydroxypropyl methylcellulose, Potato starch (NON-GMO).
▶Unlike the preparation of the classic Pinsa with the patented flour mix, to make the gluten-free version no long fermentation or double is needed.
▶I used Dexter, my gluten-free sourdough starter, combined with EVO oil, pink salt, and water (for 2.2 lbs of flour mix, 4.2 cups of water and 4.5 tbsp fresh sourdough) for a 2.5-hour fermentation.
▶After a “balling” (about 7 dough balls with 2.2 lbs), similar to shaping a meatball, the dough is easy to roll out with the help of rice flour (see video).
▶The first baking I tested on the refractory stone on the BBQ.
▶”Mediterranean” topping based on grilled eggplants, feta, black olives, cherry tomatoes, and fresh thyme, second baking in the oven at 572°F for 5 minutes.
Other pinsa recipes on the blog:
- Difficulty: Medium
- Cost: Economic
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 7 Pieces
- Cooking methods: Oven, Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs gluten-free flour mix for Pinsa
- 4.2 cups water
- 4.5 tbsp gluten-free sourdough starter
- 7 tbsp extra virgin olive oil (+ for baking)
- 2 tbsp pink Himalayan salt
- as needed rice flour
- 1 eggplant
- as needed Greek black olives
- as needed cherry tomatoes
- 7 oz feta
- as needed thyme
Tools
- 1 Refractory stone
- 1 Barbecue
Steps
Add to the gluten-free flour mix: water, salt, oil, and sourdough starter.
Work the dough, roll it out and make 7 balls weighing 9.8 oz to work like meatballs.
Let rise, covered with plastic wrap for 2.5 hours.
Roll each ball with the help of rice flour, giving the traditional elongated shape of Roman pinsa.
Drizzle extra virgin olive oil over each pinsa.
Bake on a hot refractory stone placed on the barbecue grill.
Grill the eggplant, cut into pieces.
Top the pinsa with eggplant, crumbled feta, and olives.
Bake at 572°F for 5 minutes.
Add cherry tomatoes and fresh thyme upon exit.
Serve with a drizzle of oil.
You can make the Mediterranean pinsa in the “classic” version with the complete kit for Roman Pinsa and following the methods in the recipe on the blog.
