If there is one internationally recoginsed dish, it must be pizza.
It’s a highly versatile food that can be customised according to individual taste using various ingredients.
If we focus on the dough, while there are different ways to create it, three stand out:
- Neapolitan pizza: Originating from Naples, it features a thin and crisp dough around the edges and a soft centre- It is baked in a wood oven at a temperature of at least 480ºC.
- Roman pizza: One of the most popular in Italy, it has a finer, crisper dough, with an airy texture that allows the ingredients to penetrate very well.
- Chicago-style pizza: It looks more like a cake than a pizza because it is made in a deeper pan and has a thick layer of cheese and tomato.
The sponginess of traditional pizza crusts is due to gluten, a protein found in cereals such as wheat, which not everyone can consume.
At Fragata, we want everyone to enjoy a great pizza, so today we are bringing you a gluten-free pizza alternative that rivals traditional crusts in both flavour and texture.
In this gluten-free pizza, “gluten-free” is the only “without” you’ll notice, as it keeps all the delicious taste and satisfying texture.
Moreover, you can prepare it instantly, since the dough doesn’t require proving time.
Are you up for trying it?
Ingredients:
For the dough:
- 1 cup chickpea flour
- 1/4 cup potato starch
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/2 cup water
- 2 tablespoons olive oil
For pizza:
- Tomato sauce (homemade or ready-made)
- Gluten-free mozzarella (or vegan cheese if you prefer)
- Fragata Olives stuffed with anchovy
- Gluten-free ham
- Sliced mushrooms
- Capers
- Ground black pepper
- Oregano
Preparation:
- Preheat the oven to 200°C and grease a pizza tray or oven dish with olive oil.
- In a large bowl, mix the chickpea flour, potato starch, baking powder, salt and garlic powder.
- Add the water and olive oil to the dry mixture. Stir well until you have a smooth, homogeneous dough.
- Pour the dough onto the tray or dish, spreading it thinly. Keep in mind that it will remain liquid, similar to a pancake or slightly thicker crepe batter. Bake for about 5 minutes, or until it starts to turn golden. Remove from the oven and let it cool slightly, while keeping the oven on.
- Spread a layer of tomato sauce over it.
- Add the gluten-free mozzarella or vegan cheese over the tomato sauce.
- Arrange the gluten-free ham, laminated mushrooms and capers on the pizza.
- Sprinkle some ground black pepper over the pizza to give it a touch of flavour.
- Bake the pizza again in the oven for about 10-15 minutes, or until the cheese melts and the edges of the base are crispy and golden.
- Remove the pizza from the oven, arrange the Fragata anchovy stuffed olives on top, let it cool slightly, and then cut it into slices.