Description
I made the best gluten-free pizza ever! A soft dough with a crunchy crust, as a pizza should be. With mozzarella and mushrooms. Low FODMAP.
Ingredients
Scale
For the crust
- 115 g Bauckhof gluten-free pizza baking mix
- 85 ml lukewarm water
- ½ tbsp. olive oil
- I used a round 12 inch (31 cm) pizza baking tin that I bought in Italy, but a normal baking sheet will do too.
For the topping
- 1 buffalo mozzarella (use a maximum of 60 g for low FODMAP or use a lactose-free mozzarella instead)
- 100 g canned mushrooms
- 75 ml tomato passata (sieved tomatoes)
- 25 g black olives (optional)
- Oregano
- Basil
- Pepper and salt
Instructions
- Pre-heat the oven to 225 degrees Celsius/425 Fahrenheit.
- Mix the baking mix with the lukewarm water and olive oil and knead it into a soft dough. Add a bit of extra water if the dough stays too dry and some extra gluten-free flour if it stays too wet.
- Dust the countertop with some corn starch or gluten-free flour. Roll the dough into a round pizza with a rolling pin.
- Grease the pizza tin with some olive oil or layer it with baking parchment. Put the pizza crust on top.
- Divide the tomato passata over the crust using the back of a spoon.
- Cut the mozzarella into slices. Drain the mushrooms and rinse them with water. Divide the mozzarella and the mushrooms over the pizza. Sprinkle some oregano, basil, pepper and salt on top.
- Bake the pizza for 15-20 minutes in the pre-heated oven.
- Prep Time: 30 min
- Cook Time: 25 min
