Gluten-Free Pan Pizza
In collaboration with Schär Gluten Free.
Ingredients · Servings 6
- 280 g Mix B Pane Schär
- 240 ml Water
- 6 g Brewer's yeast
- 20 ml Oil
- Sale
- 200 g tomato puree
- 50 g Mozzarella
Method · 2 h
- Dissolve the water and yeast in a bowl and add it to the gluten-free flour mixture, oil, and salt; knead to form a smooth dough and let it rise in a...
- Dissolve the water and yeast in a bowl and add it to the gluten-free flour mixture, oil, and salt; knead to form a smooth dough and let it rise in a...
Procedure
Dissolve the water and yeast in a bowl and add it to the gluten-free flour, oil, and salt mixture. Knead to form a smooth dough and let it rise in a slightly warm place (I prefer the oven with the light on) for at least 1 hour.
Roll out the dough on a baking tray (if you have time, let it rest for another 30 minutes), add the tomato puree and bake at 200° for 30 minutes. Add the mozzarella for the last 10 minutes (or fill it as you like).
