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In general, we don't find gluten-free eating difficult at all. We now know what to look out for in the supermarket and come up with our own tasty recipes for (buckwheat) pancakes and banana bread, for example. But there was one recipe that never really wanted to work out: gluten-free pizza!

Recipe

Pizza with zucchini and tomato

Finally a gluten-free pizza that works!

Course	Main course
Kitchen	Italian
Servings	1 large pizza

Preparation time

Preparation time	20 min
Total	50 min

Ingredients

40 grams of teff flour
40 grams of buckwheat flour
1 tablespoon corn flour
20 milliliters of water
Italian herbs to taste
Pinch of salt
For the sauce:
Canned tomato paste (70 grams)
75 grams of cherry tomatoes
half onion
1 tablespoon oregano
Pinch of garlic powder
Optional one tablespoon of noble yeast flakes
Optional one teaspoon chili
For the topping:
half potato (grated)
1/3 Zucchini
75 grams of cherry tomatoes
half onion
75 grams of mushrooms
Olives (water-based)
Oregano
2 Tablespoons red yeast flakes (optional)

Pizza with zucchini and tomato

Heat the oven to 180 degrees
Mix all ingredients for the dough and add water until this is a nice dough ball. We used 20 milliliters of water, but add the water in parts and keep an eye on whether it becomes a coherent dough. If it is too wet, add a little more cornmeal, if it is too dry, always add a little bit of water.
Take a piece of baking paper and roll the dough into a thin pizza base. The dough must be about the thickness of a euro coin (tip: place a piece of kitchen film on the dough while rolling, so it goes a lot easier and does not break the dough!)
Bake the rolled out dough for 5 minutes (at 180 degrees) in the oven, until it is slightly crispy
Blend all the ingredients for the sauce into a beautiful whole
Divide the sauce over the pre -fried pizza base
Cut the ingredients for the topping, use a cheese slicer for the zucchini, so you get nice thin slices.
Divide the thin zucchini slices over the pizza, together with mushrooms, cherry tomatoes, onion and olives
And then cover with the grated potato and oregano (optional chili powder)
Bake your pizza for 15-20 minutes in the oven (preferably with gril position) until the mushrooms are cooked and the potato golden brown
Sprinkle with noble yeast flakes if necessary. Bon Apetit!

Coincidentally we recently saw a delicious recipe for oatmeal pizza. Today we share our crispy variation with buckwheat and teff. This way you have enough choice if you yourself will experiment with gluten -free pizzas!

Of course you can also vary with different fresh vegetables and toppings. The possibilities are endless!

Food Processors & Kitchen Machines

Pizza plates

Pizza cutter

Pizza with zucchini and tomato

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Ingredients

Pizza with zucchini and tomato

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