Gluten-free pan pizza
Prep
25 min
Cooking
15 min
Difficulty
Easy
Instructions
Pour the flours and cornstarch into a bowl, add the water and oil, and stir with a spoon; add the salt, stir, and finally add the baking soda and lemon juice.
Mix the mixture until you have a smooth batter.
Lightly grease a non-stick skillet about 22–24 cm in diameter, remove excess oil with paper towels, and when the skillet is hot, pour in the mixture.
Cover the skillet with a lid and cook for 5 minutes over low heat.
Top the pizza with the tomatoes, eggplant, a pinch of salt, and oregano; cover again and continue cooking for 5 minutes.
Add the shredded, dry mozzarella, then cover again with the lid and continue cooking for about 5–6 minutes, until fully cooked.
Garnish to taste with basil and serve immediately.
Products used
Ingredients
For the base:
100g
25g
cornstarch
150ml
water
½ teaspoon baking soda + 1 teaspoon lemon juice
salt
For the filling:
grilled eggplant to taste
mozzarella to taste (vegetarian mozzarella is also fine)
dried oregano to taste
salt to taste
basil to taste
