Gluten-free pizza crusts
- 100 ml water
- 1 teaspoon of sugar
- ½ cube of yeast
- 300 g Bread mix dark Liana
- 200 g Bread mix white Liana
- 1 teaspoon of salt
- 330 ml of water
- 1 spoon of olive oil
For lining
- 200 ml pureed tomatoes
- 2 spoons of olive oil
- 2 teaspoons of pizza spice
- ½ teaspoon dried garlic
- 150 g chicken ham
- 150 g of cheese
- 100 g bacon
- oregano
- Liana rice flour for sprinkling
1. Prepare yeast from water, sugar and yeast. Let it stand in a warm place for about 10 minutes.
2. Pour Bread mix dark, Bread mix white, salt, water, yeast into the food processor and mix until the ingredients come together into a firm dough. Later, we add oil and mix. Transfer to a bowl, cover with foil and leave to rise for 45 minutes.
3. Mix pureed tomatoes with oil, pizza pepper and garlic. Chop the other ingredients.
4. Transfer the risen dough to a floured board with rice flour and mix. Divide into 6-10 parts, depending on how big we want the pieces.
5. Roll out each part into a flat cake about 0.5-0.7 cm thick. Spread on a baking sheet lined with baking paper. Spread the prepared tomato mixture on each pancake, arrange the ham, bacon, sprinkle with cheese and oregano. Let it rise for 15 minutes.
6. Bake in a heated oven at 200°C for 20-25 minutes.
- 100 ml water
- 1 teaspoon of sugar
- ½ cube of yeast
- 300 g Bread mix dark Liana
- 200 g Bread mix white Liana
- 1 teaspoon of salt
- 330 ml of water
- 1 spoon of olive oil
For lining
- 200 ml pureed tomatoes
- 2 spoons of olive oil
- 2 teaspoons of pizza spice
- ½ teaspoon dried garlic
- 150 g chicken ham
- 150 g of cheese
- 100 g bacon
- oregano
- Liana rice flour for sprinkling
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