Gluten-free pizza

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare gluten-free mix for bread, pizza and focaccia500g
tepid water300 ml
olive oil40g
fresh yeast25g

Ingredients for the filling/topping

tomato puree, sliced lactose-free mozzarella, salt


Melt the yeast in the tepid water, add the oil and the other ingredients and work until you have a smooth and uniform dough – then leave to rest for 5 minutes. Roll the dough out into a non-stick baking tray (make sure your surfaces and hands are floured), and pour on the tomato puree. Leave to rise for 30 minutes in a humid environment. Bake in a pre-heated oven at 210°C for 10-15 minutes, before covering the surface with your slices of mozzarella: reduce the oven to 180°C and bake for another 10-15 minutes.


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