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This recipe for gluten-free Italian-style pizza proves that a gluten-free diet does not have to mean sacrificing: Just like the classic Margherita in the tricolor colors, the pizza base is topped with tomatoes, mozzarella and basil. So let's go to the oven: Buon appetito!

For covering:
  • 4 pieces mozzarella

  • 500g tomato

  • 100gOlive

  • 4stemsBasil

  • 1pice of pepper

For the tomato sauce:
  • 400g tomato sauce

  • 1 tablespoon of sugar

  • 0.5TL salt

  • 1 pinch of Sambal Oelek (chili sauce)

For the gluten-free yeast dough:
  • 500g flour mixture for yeast dough, gluten-free

  • 1 packet of dry yeast

  • 2 teaspoons of sugar

  • 1 teaspoon salt

  • 2 teaspoons pizza seasoning

  • 450ml milk

  • 2Ei

  1. Thoroughly mix the gluten-free flour mixture with the dry yeast, sugar, salt and pizza seasoning in a large bowl.

  2. Warm the milk lukewarm, then knead in with a dough hook. Then knead in the eggs and stir the dough - ideally with the dough hook - for 1-2 minutes. In contrast to dough containing gluten, the dough is less elastic and remains relatively moist and cannot be shaped into a yeast ball or the like.

  3. Place the dough in an oiled ceramic or plastic bowl covered with a damp cloth and let rise for 2.5 hours.

  4. Line 2 pizza trays or oven trays with baking paper and flour well. Put half of the dough on a baking sheet and flour it well, then roll out carefully, as the dough is still relatively sticky.

  5. Repeat this with the other sheet. Let the dough rise for another 30 minutes. Meanwhile, mix together all the ingredients for the tomato sauce and season to taste. Cut the mozzarella and tomatoes into slices, halve the olives.

  6. Preheat the oven to 225 ° C top and bottom heat. First cover the first pizza with tomato sauce, then mozzarella, tomatoes and olives and bake for 20 minutes on the lowest rack, at the end of the baking time prepare the second pizza and then bake. Decorate with fresh basil and season with a little pepper.

Nutritional values

Reference amount for an average adult according to LMIV (8,400 kJ / 2,000 kcal)

  • energy

  • Calories

  • carbohydrates

  • fat

  • protein

Full enjoyment without sticky protein: gluten-free pizza recipe

Regardless of whether you suffer from celiac disease or opt for a gluten-free diet for other reasons: If you want to eat without gluten, you have to forego many delicacies that are prepared from wheat or other gluten-containing grains. Suddenly you realize how many foods contain gluten: from white bread to cakes, biscuits, etc. to pasta made from durum wheat semolina.

However, there are not only many gluten-free foods to buy, but also gluten-free flours with which you can easily prepare many favorite dishes yourself. Buckwheat flour, for example, which is used in our recipe for buckwheat apple pie or in our gluten-free apple pie recipe, is gluten-free: even if the word "wheat" is in the name, it is actually not a type of grain, but a so-called pseudo-grain.

There are also other plant-based grain alternatives such as millet, rice, and corn. And of course the miracle grains from South America, which are celebrated as superfoods: amaranth and quinoa, which have been among the most important staple foods for the Incas for thousands of years. The aromatic little grains not only taste great in muesli, but can also be used for baking: Our quinoa bread proves how delicious home-baked food can be without sticky protein. Which of course also applies to the gluten-free pizza from this recipe.

Get to the oven: recipe for gluten-free pizza and more

This recipe reveals how you can easily make gluten-free pizza yourself: Basically, you only need gluten-free flour and the normal pizza ingredients. For the topping, tomatoes, mozzarella, basil and olives. For the sauce, tomatoes, sugar, salt and a little chili sauce. For the pizza dough, a gluten-free flour mixture, sugar, salt, milk, eggs, pizza seasoning and dry yeast.

Finally, our recipe for gluten-free Margherita pizza is made with yeast dough. Which, however, behaves a little differently than a classic wheat flour dough during production: In contrast to dough with glutinous protein, a gluten-free yeast dough is less elastic and therefore not as easy to shape. Nevertheless, working with gluten-free flour or dough is ultimately a matter of getting used to.

Just like the fact that no flour is used at all: when baking without flour, almonds, nuts, flaxseeds, psyllium husks, etc. are often used in addition to quinoa. Eggs have an excellent adhesive effect, but can also be replaced with applesauce or mashed bananas for vegan baking. Discover how enjoyable a low-calorie and low-carbohydrate diet can be!