Red pizzette in a gluten-free version, soft and similar to those from the bakery. The recipe is by Elena (Celiachia Stanca) and yields about 7 pizzette.
In a bowl, combine the gluten-free mix, crumbled yeast, water, salt, and oil. Mix with a fork, spatula, or electric mixer with hooks for 7-8 minutes until a texture similar to ice cream is obtained.
Bring the dough to the center of the bowl, cover with plastic wrap, and place in a warm place (turned off oven with a bowl of hot water inside or defrost mode) to rise for 30-40 minutes.
Line the baking sheets with parchment paper.
Turn the dough onto a surface dusted with rice flour or corn starch (or mix) and divide into equal-sized pieces. Shape into typical pizzette, dust the surface, and place on the trays.
Cover with plastic wrap and let rise for another 35-40 minutes. After about 20 minutes of the second rising, preheat the oven to 200°C in static mode.
Prepare the topping by mixing the tomato puree with salt and oregano. Spread over the surface of the pizzette and drizzle with oil before baking.
Bake for about 25 minutes or until golden brown and cooked on the bottom.
Bowl
Spatula or fork or electric mixer with hooks
Plastic wrap
Baking sheets
Parchment paper
Oven
The amount of water may vary depending on the gluten-free mix used; adjust if necessary.
Italy
| Energy (kcal) | 135.01 |
| Carbohydrates (g) | 24.29 |
| of which Sugars (g) | 4.63 |
| Fat (g) | 2.97 |
| of which Saturates (g) | 0.42 |
| Protein (g) | 3.26 |
| Fiber (g) | 2.02 |
| Sale (g) | 0.73 |
