This is a recipe for gluten and lactose-free pizza with a high and crispy crust on the outside but soft inside. The recipe uses gluten-free bread mixes, brewer's yeast, water, extra virgin olive oil, and salt. The dough is worked with an electric mixer, left to rise twice, and baked in the oven at 240°C. It is possible to add lactose-free mozzarella after baking to melt it.
In a bowl, put the gluten-free mixes, crumble the yeast, add the water, oil, and salt.
Work with an electric mixer equipped with hooks for at least 7-8 minutes.
Bring the dough to the center with a spatula and cover with cling film. Let it rise in a warm place (turned-off oven with a container of hot water inside, or oven in defrost mode) for 1 and a half hours.
Line the baking tray or pan you will use for cooking with parchment paper.
Turn the dough onto the tray and shape it with wet but not dripping hands to avoid sticking. Leave the center lower and the edges a bit higher.
Oil the surface and let it rise for another 40 minutes.
After 20 minutes, preheat the oven to 240°C in static mode.
Top the pizza with tomato and bake for about 20-25 minutes, the time depends on the oven.
Add lactose-free mozzarella if you want and bake only to melt it.
Electric mixer with hooks
Spatula
Cling film
Parchment paper
Store in the refrigerator and consume within 1-2 days. The dough can be frozen before rising.
You can choose to use only the regular bread mix without wholemeal flour if you prefer.
Italia, Toscana
| Energy (kcal) | 146.83 |
| Carbohydrates (g) | 24.85 |
| of which Sugars (g) | 0.97 |
| Fat (g) | 3.51 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 4.25 |
| Fiber (g) | 2.51 |
| Sale (g) | 1.51 |
