In a bowl, combine the gluten-free mix, the crumbled yeast, the water, the salt and the oil. Mix with a fork, spatula or stand mixer with dough hooks for 7-8 minutes until you obtain an ice-cream-like consistency.
Bring the dough to the center of the bowl, cover with cling film and place in a warm place (oven turned off with a bowl of hot water inside or defrost mode) to rise for 30-40 minutes.
Line baking trays with parchment paper.
Turn the dough out onto a surface dusted with rice flour or cornstarch (or mix) and divide into equally sized pieces. Shape them into the typical mini-pizza form, dust the surface with flour and place on the trays.
Cover with cling film and let rise for another 35-40 minutes. After about 20 minutes of the second rise, preheat the oven to 200°C in static mode.
Prepare the topping by mixing the tomato passata with salt and oregano. Spread over the mini pizzas and add a drizzle of oil before baking.
Bake for about 25 minutes or until well browned and cooked through on the bottom as well.
Bowl
Spatula or fork or electric mixer with hooks
Plastic wrap
Baking trays
Parchment paper
Oven
The amount of water may vary depending on the gluten-free mix used; adjust if needed.
Italia
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| Energy (kcal) | 156.26 |
| Carbohydrates (g) | 34.34 |
| of which sugars (g) | 3.15 |
| Fat (g) | 0.3 |
| of which saturates (g) | 0.03 |
| Protein (g) | 4.97 |
| Fibre (g) | 2.41 |
| Salt (g) | 0.88 |
