Finally, a Gluten-Free Pizza Crust That Actually Tastes Like the Real Thing

While some food seems like a trip to heaven when it comes to its rich taste, it also feels like a bad option for those trying to eat healthy or, even more so, having health issues like gluten intolerance.

In recent years, however, many improvements have been made in this regard, with a lot of new gluten-free products emerging on grocery store shelves.

Another good news is that, with the help of those products, you can make the most delicious dishes, including the pizza which may become a frequent choice for your mealtime in the future.

Here’s what you need:

For the dough: 125 ml of water (warm), 0.25 teaspoon of salt, 0.75 teaspoon of dry yeast, 0.75 teaspoon of sugar, 1 tablespoon of olive oil (plus extra for greasing the parchment paper), 100 g of rice flour, 50 g of corn flour.

For the filling: 90 g of chicken fillet, salt to taste, 80 g of tomatoes, 45 g of bell peppers, 1.5 tablespoons of tomato paste (or tomato sauce), olive oil (less than 1 tablespoon), 0.5 teaspoon of basil (dried), 100 g of Mozzarella.

Measure out the necessary ingredients for the dough. You can use any gluten-free flour (amaranth, soy, chickpea, buckwheat). Warm the water slightly.

Dissolve the yeast and sugar in 50 ml of warm water. Let the mixture rest for 10-15 minutes so that the yeast activates and a foamy cap forms on the surface.

Mix the rice and corn flour and sift through a sieve. Use a convenient bowl to knead the dough. Dissolve the salt in the remaining water, pour in the yeast mixture, and stir. Add the olive oil and stir. Add the sifted flour mixture. Stir first with a spoon, then mix the dough with your hands. The dough will be very soft and slightly sticky. Cover the dough with plastic wrap and leave at room temperature for 30 minutes.

You can use any gluten-free products for the filling. Mozzarella may be substituted with Parmesan, cheddar, or feta. Any odorless vegetable oil may be used instead of olive oil. Choose juicy but firm tomatoes so that they keep their shape when sliced.

Boil the chicken fillet in boiling salted water until cooked, then let it cool.

During the rest period, the dough will hardly rise, only becoming slightly fluffier to the touch. Grease the parchment with oil and form a round base about 0.5 cm thick from the dough. This dough is not sticky or elastic, so it is easier to do this with your hands rather than a rolling pin. Cover the surface of the dough with olive oil.

Spread the tomato sauce on top and sprinkle with basil. Add any spices you like. Separate the chicken fillet into fibers or cut into small pieces. Spread the fillet pieces evenly over the dough. Wash and dry the vegetables beforehand. Cut the tomatoes into slices and place them on the chicken fillet. Remove the seeds from the peppers and chop them into random pieces. Add the peppers to the tomato layer.

Grate the mozzarella on a medium-sized grater or cut it into slices. Sprinkle the cheese on top of the pizza.

Bake the pizza in an oven preheated to 180°C for 15-20 minutes until golden brown.