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.
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Pizza (gluten free and cow's milk free)
This recipe has been translated automatically from french
Instructions
- 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 °.
Notes
- 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