Today I’m suggesting gluten-free red mini pizzas, reminiscent of the ’80s, simply topped with tomato, salt, oregano, and plenty of oil. I still remember the goodness of these mini pizzas, so fragrant that I wanted to try to reproduce them in a gluten-free version, and I must say the recipe turned out well. These mini pizzas can also be frozen after being cooked and cooled, then simply reheated for a few minutes in a hot oven to become fragrant as freshly baked.
Also discover 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 and Spring, Summer
Ingredients
- 2 1/2 cups flour (Caputo Fioreglut)
- 1 1/2 cups water
- 1 tsp dry yeast (gluten-free)
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp salt
- 14 oz peeled tomatoes
- 1 tbsp extra virgin olive oil
- salt
- pepper
- 1 tsp oregano
- extra virgin olive oil (for the trays)
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Food Mill
- 1 Spoon
- 2 Baking Trays
Steps
In the bowl of the stand mixer, pour the flour with the yeast. Add 1 1/4 cups of water and start the machine. Let it work for 5 minutes, then add the salt.
Pour in the remaining water and the oil (2 tablespoons). 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 at about 75°F (oven with light on) for about 1 hour and 30 minutes.
Deflate the dough and place it on a lightly rice-floured work surface. Take 5.5 oz of dough and form balls.
Roll out the balls, trying to form discs with a diameter of 4 inches.
Place them on two well-oiled trays, about 3-4 tablespoons of extra virgin olive oil per tray.
Roll them out to a diameter of about 8 inches per mini pizza.
Let them rest for 30 minutes in a warm place.
Meanwhile, put the peeled tomatoes through the food mill. Add salt, oil, and oregano, then mix well.
Preheat the oven to the highest setting, in pizza or fan mode.
Top the mini pizzas with the tomato sauce, brushing the edges well to add color.
Bake in the oven for about 15-20 minutes or until they are nicely golden underneath.
Place under the grill at the highest setting for 3-4 minutes or until colored, times may vary depending on the oven.
Remove and serve hot or cold.
WARNING: consult the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are not contaminated with gluten.
Advice
They can be frozen after cooling.
Once defrosted, just bake them for 5 minutes in a hot oven.
You can add mozzarella when placing them under the grill, without overdoing it.
Gluten-Free Yeasted Recipes
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
