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Pizza (gluten free and cow's milk free)

For the shopping list, I put the dough and the ingredients for the homemade dough for when I have time. The cooking time is that of my oven, it does not cook well. Fresh mushroom season from October to May.

Pizza May October November December January February March April Gluten free
Course: Main course
Preparation: 30 minutes
Cooking: 90 minutes
This recipe has been translated automatically from french


  • 1.   Warm the water to 35 ° and melt the yeast in it.
  • 2.   Put the salt in the flour.
  • 3.   Pour the liquid and the olive oil on the flour and mix quickly with the spatula. The lumps disappear during the lifting phase. You get a compact mass. The latter should not be too dry, it should look like a thick porridge.
  • 4.   Cover the dish with a damp cloth and let rise in a warm place (for me above the fridge).
  • 5.   To mince the tomme of sheep, personally I let it age so that it is more dry
  • 6.   When the dough is up, flour (with quinoa flour, it adds a little taste) a baking sheet and put your dough in it.
  • 7.   Sprinkle with flour and stretch the dough. Do not hesitate to flour your hands.
  • 8.   Spread the tomato sauce, then the ham, then the mushrooms, the olives, the cheese.
  • 9.   Sprinkle with oregano or pizza spice
  • 10.   Spread a splash of olive oil.
  • 11.   Put in the oven at 250 °.


  • Hand dough ratio



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Ingredients for servings

  • 1 pizza dough
  • 6 g of dehydrated baker's yeast gluten-free
  • Pâte à pizza maison :
  • 300 g of bread mix flour GLUTEN FREE
  • 300 ml of water
  • 1 tablespoon of olive oil
  • Garniture :
  • 400 ml of tomato sauce
  • 100 g of grated sheep cheese
  • 50 g of green olive
  • 100 g of mushroom
  • 50 g of ham
  • 1 tablespoon of dried oregano