Quick Gluten Free Pizza Recipe

Combine 135 ml of lukewarm water and 1 tablespoon of psyllium husk in a bowl and let it hydrate for a few minutes.

Mix rice flour, tapioca starch, chickpea flour, 1 teaspoon of instant dry yeast, and 3/4 teaspoon of salt in a separate bowl.

Add 1.5 tablespoons of olive oil and 15 g of egg whites to the dry ingredients and mix until it forms a dough.

Shape the dough into a ball and coat your hands with olive oil to prevent sticking.

Let the dough rest for about 5 minutes to absorb the liquid.

Preheat the oven to 250-260°C.

Prepare a circle of brown baking paper for the pizza base.

Place the dough on the baking paper and flatten it out by hand, creating a rustic shape.

Make a slight edge by pushing in the dough with your fingers.

Cover the dough with a tea towel and let it rise for about 40 minutes.

After rising, sprinkle some rice flour on the baking paper.

Spread pizza sauce on the dough and top with mozzarella balls, buffalo mozzarella, pepperoni, red peppers, and jalapenos.

Drizzle olive oil around the crust and sprinkle with oregano.

Transfer the pizza to the oven and bake for about 10 minutes, turning it halfway through for even browning.

Remove the baking paper after a few minutes of baking and check for doneness.

Equipment Needed

Spice Level:

Dietary