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Home Glutenvrije maïsmeel-tortilla pizza met geroosterde groenten en mozzarella

Gluten-free Vegetarian Main course Pizza Family meal

Pizza without gluten? Absolutely delicious. This cornmeal crust gets crispy on the outside and soft on the inside, just as it should. You roast the vegetables in the oven until they are sweet and golden, then place them on a layer of tomato sauce with fresh mozzarella. Serve on a nice board and share at the table.

x_ckl_recipe_markerGluten-free cornmeal-tortilla pizza with roasted vegetables and mozzarella A gluten-free pizza with an airy cornmeal crust, roasted vegetables and melting mozzarella. Easy to make, perfect for sharing. How to make a gluten-free cornmeal-tortilla pizza with roasted vegetables and mozzarella? Main course Italian 2 people 20 min 25 min 2 min 47 min

Preheat the oven to 220°C (top and bottom heat).
In a large bowl, mix 200 g fine cornmeal, 1 teaspoon salt, 1 teaspoon baking powder (gluten-free) and 1 tablespoon olive oil. Gradually add 120-130 ml warm water and knead until you have a smooth dough.
Divide the dough into 2 equal balls. Place a sheet of parchment paper on your work surface, put a dough ball on it and cover with a second sheet of parchment paper. Roll the dough out into a thin round about 25 cm in diameter.
Place the dough bases on a baking sheet lined with parchment paper. Bake them for 8 minutes to firm them up.
Meanwhile, slice 1 zucchini, 1 red bell pepper and 1 red onion into thin slices or rings. Drizzle with olive oil, salt and pepper and roast them for 15 minutes on a separate baking sheet until cooked and lightly golden.
Take the pre-baked crusts out of the oven. Spread each base with 3-4 tablespoons of passata or tomato sauce. Arrange the roasted vegetables over them and top with 125 g fresh mozzarella in slices.
Bake the pizzas for another 10-12 minutes until the mozzarella is melted and lightly golden.
Remove the pizzas from the oven and let them rest for 2 minutes. Garnish with fresh basil leaves and a drizzle of olive oil. Cut into slices and serve immediately.

Gluten-free Vegetarian Main course Pizza Family meal 200 g fine cornmeal 1 teaspoon salt 1 teaspoon gluten-free baking powder 1 tablespoon olive oil (plus extra for the vegetables) 120-130 ml warm water 6-8 tablespoons passata or tomato sauce 1 zucchini 1 red bell pepper 1 red onion 125 g fresh mozzarella Fresh basil leaves Salt and pepper to taste Oven Baking sheet Parchment paper Rolling pin Large mixing bowl Cutting board Sharp knife Doughrollers rolling-pin Chopping Board chopping-board Mixing Bowl mixing-bowl Chef's knife chefs-knives Kai Chef's knife Shun Classic - 32 tiers damask steel - 15 cm - DM-0723 Kai Group Koksmes Namture Acacia Cutting Board M - 28 x 18 cm - Wooden Prep & Serving Board Namture Snijplank Cookinglife Rolling Pin Beechwood 43.5cm - Ball Bearings - Dough Roller Cookinglife Deegroller Vegetarian vegetable lasagna foodies-vegetarische-groentelasagne Gluten-free bean burgers with avocado and sweet potato fries foodies-glutenvrije-bonenburgers-met-avocado-en-zoete-aardappelfriet Courgetti with Avocado-Pesto and Burrata foodies-courgetti-met-avocado-pesto-en-burrata 5-Ingredient Margherita foodies-5-ingredienten-margherita

Recipe

Gluten-free cornmeal-tortilla pizza with roasted vegetables and mozzarella

A gluten-free pizza with an airy cornmeal crust, roasted vegetables and melting mozzarella. Easy to make, perfect for sharing.

Course	Main course
Kitchen	Italian
Servings	2 people

Preparation time

Preparation time	20 min
Time in oven	25 min
Stiffen up min.	2 min
Total	47 min

Equipment

Oven
Baking sheet
Parchment paper
Rolling pin
Large mixing bowl
Cutting board
Sharp knife

Ingredients

200 g fine cornmeal
1 teaspoon salt
1 teaspoon gluten-free baking powder
1 tablespoon olive oil (plus extra for the vegetables)
120-130 ml warm water
6-8 tablespoons passata or tomato sauce
1 zucchini
1 red bell pepper
1 red onion
125 g fresh mozzarella
Fresh basil leaves
Salt and pepper to taste

How to make a gluten-free cornmeal-tortilla pizza with roasted vegetables and mozzarella?

Preheat the oven to 220°C (top and bottom heat).
In a large bowl, mix 200 g fine cornmeal, 1 teaspoon salt, 1 teaspoon baking powder (gluten-free) and 1 tablespoon olive oil. Gradually add 120-130 ml warm water and knead until you have a smooth dough.
Divide the dough into 2 equal balls. Place a sheet of parchment paper on your work surface, put a dough ball on it and cover with a second sheet of parchment paper. Roll the dough out into a thin round about 25 cm in diameter.
Place the dough bases on a baking sheet lined with parchment paper. Bake them for 8 minutes to firm them up.
Meanwhile, slice 1 zucchini, 1 red bell pepper and 1 red onion into thin slices or rings. Drizzle with olive oil, salt and pepper and roast them for 15 minutes on a separate baking sheet until cooked and lightly golden.
Take the pre-baked crusts out of the oven. Spread each base with 3-4 tablespoons of passata or tomato sauce. Arrange the roasted vegetables over them and top with 125 g fresh mozzarella in slices.
Bake the pizzas for another 10-12 minutes until the mozzarella is melted and lightly golden.
Remove the pizzas from the oven and let them rest for 2 minutes. Garnish with fresh basil leaves and a drizzle of olive oil. Cut into slices and serve immediately.

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A good baking sheet really makes a difference with this recipe. On a sturdy, well-conducting sheet your pizza crusts become evenly crispy and the vegetables roast to a nice golden brown. You'll notice the quality immediately in the result on your plate.

Feel free to vary the toppings: olives, sun-dried tomatoes or a few slices of goat cheese also work beautifully. This recipe is your base. Taste, adjust and make it slightly different each time. That's how cooking stays fun.

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