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.
- Place the organic gluten-free flour in a bowl, add the Spigabuona yeast and all the water.
- Mix with a wooden spoon for a minute to form a rough dough.
- 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.
- Work the dough gently for 1 minute, no longer.
- Stop once the dough is soft and smooth.
- Sprinkle the dough with a little rice flour.
- Tip the dough onto the worktop sprinkled with rice flour, shape and spread on a 30×40 baking tray lined with baking paper.
- The rice flour will prevent the dough from sticking to your hands and to the worktop.
- Spread the surface with the tomato purée.
- 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.
- Bake at 250°C for about 15-20 minutes.
- Remove from the oven and add the burrata e i.