Gluten-free Pizza Margherita

How to make Gluten-free Pizza Margherita Recipe "pizza margherita senza glutine" - Preparation time: 10 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

for the dough:
4 cups (500 g) gluten-free flour mix
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1/2 tsp. (1 1/2 g) sugar
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
14 oz. (400 g) mozzarella cheese
1 16-oz. can peeled tomatoes, crushed by hand
1/2 bunch fresh basil

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast and sugar in the water and pour the mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and the salt. Knead the dough until smooth and elastic. Cover the dough with a sheet of plastic wrap and let it rest for 10 minutes.

Grease a 12-inch round pizza pan greased with a little oil. Use your fingertips, as if you were playing the piano, to spread the dough to cover the bottom of the pan. Let it rise for about 30 minutes.

Garnish the dough with the peeled tomatoes and the diced mozzarella cheese, which have been kept to one side at room temperature. Let it rise for another 30 minutes and then bake in the oven at 350°F (180°C) for about 20 minutes.

As soon as the pizza comes out of the oven, season it with the fresh basil leaves that you will have previously washed and dried.

Gluten-free Pizza Margherita