Gluten-free skillet pizza. We are preparing to spite the enemies of the figure

Ah, pizza... since everyone already knows what it is, today we will do without lyrical digressions and excursions into history :)

So far I have tried several pizza dough options. And most of all I liked the bread dough pizza. The cake turns out quite thin, the side is tasty and crispy. The base holds the filling well without getting too soggy. The crust is delicious to eat even without the filling – hehe. The last time I even had a desire to spread it with jam instead of ketchup, throw in some pieces of chocolate and marshmallows... oh, it didn’t work out without some lyrical digressions :)

However, this test does have one drawback. It takes quite a long time to prepare. No, you personally don’t need to pore over it for long. But! Since the dough is yeast, it will need to sit for at least an hour. And then it bakes for a long time - also up to an hour, despite the fact that it is thin.

How to make gluten-free pizza?

The most observant may notice that the recipe is very similar to :) And so it is. This is the same recipe, or rather half of it. I don’t want to repeat in detail how the dough is prepared - please. Yes, yes, I know that I’m lazy... but copy-pasting is not sporty :)

So, the dough is ready. As we remember, it is not liquid, but soft and sticky. You won't be able to roll this out. Therefore, we simply place it on a greased baking sheet and spread it. Like this:

What size pizza is enough for this amount of dough? The size of my baking tray is 32x32cm. This is the minimum. You can take more.
Lightly grease the baking tray with vegetable oil. The cake does not stick to the baking sheet, except just a little. I have a baking sheet without sides, so if necessary, it is easy to lift it with a flat spatula.

! Important Note: Do not cover the baking sheet with parchment! Otherwise, you will eat pizza along with parchment. I already tried it, I didn’t like it :)

Leave the dough in a warm place for an hour and a half. The dough should puff up a little. But not much, you won’t see much difference. Perhaps the unevenness that remained during smearing will be slightly smoothed out.

Place in a preheated oven and bake at 160-170C for about 50 minutes. Only dough! We will place the filling on the finished crust. The dough should be covered with a uniform, beautiful brown crust. If it cracks somewhere, no problem, we’ll hide it under the filling :) It turns out like this:

We take out the crust and don’t turn off the oven. If you touch the crust now, it may seem to you that it is easier to kill someone with this crust than to chew on “this.” The crust looks dry and hard. It's okay, that's how it should be. With the filling, the crust will slightly steam and become just the way you want - not too hard, but not too soft.
Now spread with tomato paste, grate the cheese, add the filling - whatever you like.

And put it in the oven for another 15 minutes so that it’s all fried and the cheese melts.

Hooray! Pizza is ready!
Bon appetit!

Ingredients

1 egg white
3 (1.5+1.5) tbsp. vegetable oil
0.5 tsp vinegar (I used apple cider vinegar)
1 tbsp. Sahara
0.5 tsp salt
200 ml lukewarm water
250 g gluten-free flour (ready-made bread or flour)
5 g (2 tsp) xanthan (not needed if your flour already has it)
1 tsp fast-acting dry yeast (not active! The kind that is thrown into the flour and not diluted in water)
Spices as desired. I sprinkled cumin on top.
Filling:
optional. I used gluten-free Heinz ketchup, hard cheese, gluten-free sausages, tomato and basil.
Secret ingredient: Hamster. If there is no living person, find a picture, put it in front of you and look at it from time to time. We put the smiles that arise during the process into dough :)

Instructions

Take the protein, half the vegetable oil (1.5 tbsp), apple cider vinegar, sugar and salt. Beat well with a whisk.

How do you feel about pizza? Do you find it useful? We offer an alternative version of your favorite Italian dish. A recipe for making diet pizza that is practically harmless to your figure. By the way, the dish is very profitable. It cooks quickly, which is important in our age of speed. Plus, our gluten-free pizza is cooked in a frying pan rather than in the oven. Without a drop of oil.

Pizza cooks in 10-15 minutes, so let's start... with the toppings.

Filling ingredients:

tomatoes – 210 – 220 g.
black olives, pickled champignons (raw ones will do) finely chopped;
grate the cheese. We have suluguni with 35% fat content. You can also use mozzarella. If hot cheese stretches well, this is a sign of its quality;
tomato paste for greasing the base.

Ingredients for the dough:

chickpea flour – 35 g;
whole grain rice flour – 35 g;
eggs (medium) – 2 pcs;
water – 60 ml;
pink Himalayan salt – 2 pinches; has less salinity and has a pleasant aftertaste;
gluten-free baking powder – 0.5 tsp (measuring spoon – 2.5 ml). It can be ordered from.

Subtleties of the recipe

Traditional pizza uses refined white rice and refined white flour - a fast carbohydrate with a high glycemic index. It is quickly digested and contains sugar, which is converted into fats. In order for carbohydrates to be absorbed more slowly, the recipe must contain proteins and fiber.

We use 2 types of flour. Chickpeas have a low glycemic index - they have a lot of protein. Whole grain rice, rich in fiber. Thanks to this combination, the pizza turns out to be dietary.

You can buy chickpea flour in the health food section of the supermarket. We buy brown rice flour, but you can make it yourself by grinding it into brown rice in a coffee grinder.

35 g of flour (chickpea or rice) is 3 tsp. with a slide. But keep in mind that rice flour is a little heavier, so you need a little less of it (in spoons).

Mix all ingredients in a bowl until smooth. The consistency of the dough is liquid - like pancakes.

How to make gluten-free pizza

Gluten-free pizza is made only with ingredients that cook quickly. Even children can eat it.

You will need a non-stick frying pan with a diameter of 28 cm. If your pan is smaller in diameter, reduce the amount of each ingredient so that the pizza does not turn out “thick”.

Cook over medium heat.

Pour the dough into a heated frying pan. We do not cover with a lid.

After 4-5 minutes, check the readiness of the layer by touching it with your finger. There should be no traces of the test.

Carefully turn the pizza over so that the second layer is baked.

And we act very quickly. All ingredients are already chopped and grated.

Spread the tomato paste and spread it over the base.

Arrange the tomatoes. Olives, champignons. The sequence can be any. Sprinkle with cheese.

We do not put meat, because... Everything on our gluten-free pizza comes together very quickly. And sausage is hardly suitable for diet pizza. You can put chicken breast instead of champignons, but it should be prepared in advance.

You can add onions or herbs. Now cover with a lid.

Cook over medium heat (important!) for about 3-4 minutes until the cheese melts.

Gluten-free diet pizza is ready. Place on a plate. Let's cut it.

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Gluten-free pizza is delicious and very flavorful, just like traditional pizza, although the ingredients are different from those used in. The wheat flour is actually replaced by rice flour and cornstarch, making the dough crispy on the outside but kept soft on the inside by double leavening. For the seasoning, we were inspired by "" pizza! But nothing stops you from making gluten-free pizza with the flavor you love most. Some examples? Classic tomato seasoning, marinade or even pizza in white, also four cheeses or sausages, and finally the famous pizza with a delicious mixture of grilled vegetables. You just need to put your hands on the dough and make delicious gluten free pizza!

FYI

Difficulty of preparation: low

Preparation: 30 minutes

Preparation: 15 minutes

Servings: 2 pieces

Costs: very low

NOTE: +time required for dough to rise

Ingredients for making two 32 cm pizzas

Rice flour - 350 gr.
Starch (corn starch) - 250 gr.
Honey - 1 teaspoon
Water - 350 ml.
Salt - 10 gr.
Fresh brewer's yeast - 25 gr.

For seasoning:

Mozzarella - 500 gr.
— 350 ml.
Basil
Olive oil - 2 tablespoons
Oregano

To lubricate the container:

Olive oil

Preparation

How to make gluten-free pizza

To make gluten-free pizza dough, sift the flour and starch and place them in a heap on a pastry board (or large bowl), making a hole in the center (1). Take a small glass bowl, put brewer's yeast in it, pour in a glass of warm water (2) and add honey (3). Mix all ingredients well.

Separately, dissolve 10 grams of salt in a glass of warm water (4) and add oil (5). Then add the mixture to the flour with yeast and honey (6).

Also add water and oil mixture (7). Start kneading (by hand or using a mixer), keeping a little flour and the remaining warm water nearby, which you need to add little by little until you reach the desired consistency, which should be soft and elastic. Continue kneading until the dough is smooth and soft, form it into a ball (8) and place it in a large bowl (remember the dough will double in volume), making sure to flour the bottom of the bowl. Cover the bowl with a clean cloth and place it in a warm place away from drafts, such as a turned off oven. Wait for the dough to double in volume (this will take one to an hour and a half). Meanwhile, place the tomato sauce in a bowl and season it with oil, salt and oregano (9) before preparing the pizza dough.

Place the dough in a container with small sides, previously greased with oil (10), spread the surface of the pizza with oil and let it rise again for about half an hour. Then brush the pizza with tomato sauce (11) and a little olive oil and bake in a preheated oven for about 10 minutes at 200° degrees. Meanwhile, cut the mozzarella into slices and place in a colander to drain off any excess liquid. Remove pizza from oven and sprinkle with chopped mozzarella (12); leave again for another 5 minutes. As soon as you remove the pizza from the oven, sprinkle with fresh basil leaves and serve immediately. Your gluten free pizza is ready!

For the correct preparation of gluten-free recipes

I dreamed of pizza! I haven't eaten it for almost 3 years. But in my understanding, pizza is a thin crispy flatbread stuffed with ham or salami, olives and always onions. Taste habits are very difficult to change. And now, thanks to Elena, we had pizza on the festive table for February 23rd! Hooray!

If you pour the dough into a thin layer and add cornmeal to the mixture, the base turns out crispy, exactly as I remember it.

I am writing Elena’s original recipe: “Dough: 1 cup of grated cheese, 1 cup of kefir, 0.5 tsp salt, 0.5 tsp soda, 1 tsp sugar, 2 tbsp flour (I used flour rice, a little buckwheat, corn and added a tablespoon of corn and potato starch) and 1 tablespoon of vegetable oil. The consistency of the dough should be like thick sour cream. Pour the dough into the mold and bake."

I slightly changed the recipe for myself, especially for a thin pizza base. And this recipe has become one of the most popular in my kitchen. For the bread loaf, I increase the amount of cheese, like Elena did. It turns out great!

kefir - 250ml

grated hard cheese - 30g

salt to taste

0.5 tsp soda

vegetable oil - 2 tbsp.

mixture "Gray bread" - 150g

Mix kefir, salt and flour. Grate the cheese. Add soda and cheese to the dough, mix.

Then add vegetable oil and quickly mix the dough. Pour the dough into a greased pan and bake in an oven preheated to 170 degrees until ready.

Grease the finished flatbread with sauce, add your favorite filling, sprinkle with cheese and bake. The result is a delicious thin crust pizza.

For the bread loaf, we pour more dough into the pan. You can sprinkle with sesame seeds, herbs or flax seeds, as Elena correctly noted. A good alternative to yeast bread, and even without eggs.

My gratitude to Elena, and to you

Bon appetit!

This recipe was sent to me by Elena Antonova. I tried it in different versions - I like it better with the addition of eggs and corn flour. It can be used as a version of a yeast-free bread flatbread if the dough is poured into a thicker layer, or as a pizza base.

If you pour the dough into a thin layer and add cornmeal to the mixture, the base turns out crispy, exactly as I remember it.