Gluten-free pizza
4 servings
150 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Whip aquafaba in a mixer for 2-3 minutes until it resembles whipped eggs.
- Chickpea aquafaba: to taste
2
Sift the flour, add baking powder, salt, pepper, garlic, and spices. Pour in the oil and aquafaba, mix well. Gradually add water and mix thoroughly.
- Gluten-free flour mix: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Garlic powder: 0.3 teaspoon
- Italian seasoning: 0.5 teaspoon
- Olive oil: 2 tablespoons
- Water: 80 ml
3
Transfer the obtained mass to a flat surface sprinkled with flour. Knead the dough for at least 7 minutes. It should be uniform and smooth. Wrap the dough in film and refrigerate for 40 minutes.
- Gluten-free flour mix: 1.5 glass
4
Dough, after resting in the cold, becomes elastic and pliable. It should be rolled out into a thin circle or rectangle, spread with pureed tomatoes (or tomato paste), and topped with filling.
- Tomato paste: to taste
5
Cut all the filling ingredients into circles, mix with spices, and place on the dough.
- Zucchini: 1 piece
- Onion: 1 head
- Tomatoes: 3 pieces
- Italian seasoning: 0.5 teaspoon
- Turmeric: to taste
6
Bake at 180 degrees until the vegetables are cooked and the dough is golden brown (about 20 minutes). To help the dough absorb the sauce better, make holes all over the rolled-out dough with a regular fork (not all the way through).
