The abandonment of wheat is really not an easy story for me. Especially with beer and pizza I find it difficult to stay firm in the long term. The other day, when I was really in the mood for a delicious vegetable pizza, I began to experiment with gluten-free flour.
The result was really great. The rim became crispy and in the middle the ground was still soft. So the consistency was perfect and the dough was great, so the gluten-free pizza tasted little different than a normal one.
1 tablespoon of dry yeast
2 tablespoons olive oil
230 grams of gluten-free flour
80 grams of buckwheat flour
1 pinch of salt
1 tablespoon of sugar
200 milliliters of warm water
1 tablespoon of baking soda
Vegan Glutenfree Pizza
Stir the yeast with the sugar together in the warm water with the help of a whisk and set aside for 5-10 minutes.
Put the gluten-free flour in a bowl and mix with buckwheat flour, baking powder and salt.
Now slowly stir in the water with the yeast and the olive oil. The dough is now kneaded with your hands until all the ingredients have mixed well. If the dough is too moist, add some flour to it. If it is too dry some water. In the end he should no longer stick and form a supple mass. For this you have to knead for 5-8 minutes.
Put the dough aside, cover with a cloth and let it rest for 1 hour. Knead again afterwards. Again, it may be that you need some flour again.
Divide the dough into two pieces and roll out on a floured surface with a bottle or rolling pin.
Preheat the oven with convection and 180 degrees.
Cover the dough as you like. Important is the tomato sauce, so that the soil does not dry. Depending on the oven, the pizza requires 20-25 minutes of baking time.
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