Today I present to you the gluten-free red mini-pizzas from the 80s, simply topped with tomato, salt, oregano, and plenty of oil. I still remember how tasty these mini-pizzas were, so crisp that I wanted to try reproducing them gluten-free, and I would say the recipe turned out well. These mini-pizzas can also be frozen after being cooked and cooled, then you just need to heat them in a hot oven for a few minutes and they’ll be crisp as freshly baked.
Check out the other gluten-free pizza recipes:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 2 1/4 cups flour (Fioreglut Caputo)
- 1 cup water
- 1 3/4 tsp dry yeast (gluten-free)
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp salt
- 14 oz canned tomatoes
- 1 tbsp extra virgin olive oil
- salt
- pepper
- 1 tsp oregano
- extra virgin olive oil (for the baking sheets)
Tools
- 1 Stand mixer
- 1 Bowl
- 1 Food mill
- 1 Spoon
- 2 Baking sheets
Steps
In the mixer bowl, pour the flour with the yeast. Add 3/4 cup of water and start mixing. Let it work for 5 minutes, then add the salt.
Pour the remaining water and the oil (2 tbsp). Let it knead for another 5 minutes.
Stop the machine, transfer the dough into a lightly oiled bowl.
Let it rise until doubled in a warm place about 75°F (oven with the light on) for about 1 h 30m.
Deflate the dough and place it on a work surface lightly floured with rice flour. Take 5.5 oz of dough and form balls.
Roll out the balls trying to form disks about 4 inches in diameter.
Place them on two well-oiled baking sheets, about 3-4 tbsp of extra virgin olive oil per sheet.
Roll them out to a diameter of about 8 inches for each mini-pizza.
Let them rest for 30 minutes in a warm place.
In the meantime, pass the canned tomatoes through the food mill. Add salt, oil, and oregano, then mix well.
Preheat the oven to the maximum power in pizza or fan mode.
Top the mini-pizzas with the tomato sauce, brushing the edges well to give color.
Bake in the oven for about 15-20 minutes or until golden underneath.
Place under the grill at maximum power for 3-4 minutes or until colored, the times depend on your oven.
Remove from the oven and serve hot or cold.
WARNING: refer to the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
They can be frozen after cooling down.
Once defrosted, just pop them in a hot oven for 5 minutes.
It’s possible to add mozzarella when they are placed under the grill, without overdoing the quantities.
Gluten-free leavened recipes
Long fermentation gluten-free bread
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