SafePlates

Ingredients

• 250 g gluten-free flour (e.g. based on rice or corn)
• 1 packet dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 150 ml warm water
• 2 tbsp olive oil
• 200 g sieved tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 150 g grated mozzarella (gluten-free)
• Topping of your choice (e.g. fresh tomatoes, olives, mushrooms, gluten-free salami)

Instructions

1. In a large bowl, mix the gluten-free flour with the dry yeast, sugar, and salt.
2. Add the warm water and olive oil and knead into a smooth dough. If the dough is too dry, add a little more water.
3. Cover the dough and let it rise in a warm place for about 30 minutes, until it has doubled in size.
4. Preheat the oven to 220 degrees Celsius.
5. Roll out the dough on a work surface dusted with gluten-free flour and place it on a baking tray lined with baking paper.
6. Mix the sieved tomatoes with oregano and basil and spread evenly over the dough.
7. Distribute the mozzarella and the chosen toppings over the sauce.
8. Bake the pizza in the preheated oven for about 15–20 minutes, until the cheese is melted and the edge is golden brown.
9. Remove the pizza from the oven, let it cool briefly, and serve.

Tip

Please make sure that all the ingredients used, including toppings such as salami, are verified as gluten-free to avoid cross-contamination.