Gluten-free pizza is something I know really well. I do it quite often because whenever I can, I try to eliminate gluten from my diet.
Making a pizza dough only with gluten-free flour is not that easy. All those who have tried to prepare such a dough at least once know this. In gluten-free dough, it is important to choose the right flours. Unfortunately, not every gluten-free flour will work in a pizza dough as I found out myself during my earlier experiments. So far, the best combination of flours for me is: rice flour plus sorghum flour and a bit of almond flour. The addition of a small amount of almond flour makes the dough slightly moist.
When making gluten-free pizza, it is good to pre-bake the dough and put the topping on the already slightly baked pizza dough. As for the topping, it all depends on you. I’ve recently tried to combine ham with figs. In addition, I did not use tomato sauce and went for mascarpone cheese instead. The cheese harmonised perfectly with both the Parma ham and the figs.
Ingredients for gluten-free pizza.
Gluten-free pizza dough:
- 150 g rice flour
- 10 g almond flour
- 100 g sorgo flour
- 1/2 teaspoon of caster sugar
- 3 tablespoons of olive oil
- 160 g lukewarm water
- 1/4 teaspoon of salt
- 15 g fresh yeast
- 1/2 teaspoon of xanthan gum
- 1/2 teaspoon of gluten-free baking powder
- 125 g mascarpone cheese
- 125 g Gouda cheese
- 125 g fresh figs
- 100 g Parma ham
- 1 teaspoon of olive oil
- a pinch of salt
- a pinch of freshly grind green pepper (optional)
- mix salad or ruccola for serving (optional)
How to make gluten-free pizza with figs.
Sift all the flour into a bowl, take out 2 tablespoons from it. In a cup, mix the yeast with 60 g of lukewarm water, caster sugar and the two tablespoons of flour taken out. Set aside in a warm place for 10 minutes to let the yeast rise slightly. In the meantime, sift the salt, xanthan gum and baking powder into the bowl with the flour. Add the risen yeast, olive oil and the remaining water. Mix all the ingredients. Knead the dough for 10 minutes, then wrap it in cling film and put it in the fridge for 2 hours.
After taking the dough out of the refrigerator, spread it on a baking tin lined with baking paper, prick it in several places with a fork and brush it lightly with olive oil. Put the dough in a warm place to rise for 30-40 minutes. Preheat the oven to 190 degrees Celsius. Put the dough in for 15 minutes to bake. After 15 minutes, remove the dough from the oven, cover it with mascarpone and sprinkle with grated Gouda cheese. Place slices of ham and chopped figs on top of the cheese. Sprinkle with salt on the top.
Put the pizza back in the oven for 15 minutes. After removing from the oven, sprinkle with freshly ground pepper. Serve with a rocket or salad mix on top.
Good to know when making gluten-free pizza.
It’s easier and faster to distribute the dough evenly in a baking tin by putting a sheet of baking paper on top of the dough. Press the paper with your fingers and spread the dough. The fingers do not have direct contact with the dough and therefore they will not stick to it.
I used a rectangular baking tin measuring 30 by 20 centimetres.
If you want the dough to be thinner, use a slightly larger tin.
Are you looking for gluten-free dishes? If so, try our recipe for Rice pudding with strawberries.