ricetta pizza in teglia senza glutine bio

Gluten-free tray-baked pizza is the classic pizza we all make at home: thick, soft and topped with our favourite ingredients.

The gluten-free version of tray-baked pizza requires a few tweaks to the recipe, but don’t worry, it’s nothing too complicated.

In this recipe, we used the Spigabuona semi-wholemeal mix for pizza specially created for coeliacs and gluten-intolerant people.

Once you’ve made the basic dough, you can add all your favourite ingredients; all we’ve added is a basil leaf, which is enough to bring out all the flavour.

Always keep the organic rice flour to hand for dusting and the spatula for mixing: they’re a must for making this fantastic pizza successfully.

You might also be interested in the organic gluten-free gourmet pizza, or the section with all the recipes for gluten-free pizza.


ricetta pizza in teglia senza glutine bio


  1. Place the organic gluten-free flour in a bowl, add the Spigabuona yeast and all the water.
  2. Mix with a wooden spoon for a minute to form a rough dough.
  3. Clean the spoon with a spatula, add the salt and the oil and mix gently, using the spatula to remove the dough from the sides and move it towards the centre of the bowl.
  4. Work the dough gently for 1 minute, no longer.
  5. Stop once the dough is soft and smooth.
  6. Sprinkle the dough with a little rice flour.
  7. Tip the dough onto the worktop sprinkled with rice flour, shape and spread on a 30×40 baking tray lined with baking paper.
  8. The rice flour will prevent the dough from sticking to your hands and to the worktop.
  9. Spread the surface with the tomato purée.
  10. Leave to rise in a lightly oiled, covered bowl, at a temperature of 26°/28°C, for about 2 hours, until it doubles in volume.
  11. Bake at 250°C for about 15-20 minutes.
  12. Remove from the oven and add the burrata e i.

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