Pizza is also one thing which has to be just right, in taste and texture. I like mine with a thin, tasty and crunchy crust, just like those gorgeous stone oven pizzas which are off limits now. And if you also like your pizza crispy, then this is the gluten free version for you.

Pizza dough

(4 pizzas)

15 g yeast
5 dl cold water

Measure yeast and water into a big bowl and mix well.

2 tbsp olive oil

Add to the yeast-water mix.

100 g whole grain rice flour*
10 g potato fibre (Pofiber)
150 g buckwheat flour*
50 g corn starch (Maizena)
10 g psyllium powder
1 tsp salt

Sift the dry ingredients into the yeast-water and mix together until the dough is a smooth mass.
Cover the bowl with cling film and leave it to rest for at least 2 hours.
Preheat the oven to 250° C.

Buckwheat flour

Divide the pizza dough into 4 even pieces and roll each piece in buckwheat flour until they are not sticky anymore.
On a generously floured surface roll out each piece of dough to a thin round pizza bottom.
Place the pizzas on a backing sheets covered with baking paper.

200 g crushed tomatoes
1 tsp dried herbs (Italian pizza or arrabiata mix)
salt
pepper
pinch of sugar (if the crushed tomatoes are too acidic)

Blend the crushed tomatoes and spices together.
Spread 3-4 tablespoons of tomato sauce on each pizza bottom

100 g mature cheddar

Grate the cheese and sprinkle over the pizza.

Now you can add your favourite toppings to the pizza. You get the best result if you add the dry toppings before baking and the juicier ones when the pizza is hot.
Bake pizzas on the lowest level in the oven for 15-20 minutes.

My favourite toppings are:

Black Forest ham & rucola

100 g Black forest ham*

Tear the ham slices into pieces and place them over the cheese.
Bake each pizza for 15 minutes on the lowest level of the oven.

2 tomatoes
1 buffalo mozzarella
70 g rucola (arugula, rocket salad)
4 tsp pesto

Cut the tomatoes into small cubes and sprinkle over the hot pizzas.
Wash the rucola and to the pizzas.
Tear the mozzarella to small pieces and spread over the rucola.
Sprinkle the pesto over the toppings and serve.

Spinach and prosciutto

1 onion
1 tsp butter

Dice the onion and sauté them over low heat in the melted butter.

200 g young spinach leaves
salt
pepper

Wash the spinach and add to the pan with the onions, add some salt and pepper.
Quickly sauté the spinach until all leaves are dark green.
Place the spinach leaves and onions evenly on the pizzas, let the excess water drip into the pan before placing the spinach on the pizzas.
Bake pizzas for 15-20 minutes on the lowest level of the oven.

100 g prosciutto*
2 tomatoes
1 buffalo mozzarella

Tear the prosciutto slices into pieces and place them over the hot pizzas
Cut the tomatoes into small cubes and them to the pizzas.
Tear the mozzarella to small pieces, sprinkle over the pizzas and serve.

* Make sure that the products you use are 100% gluten free.