Gluten Free Meatballs Served Pizza from turkey

Step-by-step recipe for gluten-free pizza with rice flour and toppings from cheese and meatballs.

Why choose between sausage and meatballs for cooking your pizza? Try to combine the ingredients: make from raw meatball sausages with turkey and lay them on your favorite pastry gluten free.

Nutrition value of one serving: (4 total) Calories 500, total fat one 5 g., saturated fats g., proteins 21 g., carbohydrates 70 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 1 hour. Difficulty: medium Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pizza

• 120 gr. raw sausages for roasting minced turkey shell
• 1 tsp olive oil
• 2 cloves of chopped garlic
• 1 can of canned tomatoes in their own juice without salt addition (425 gr.)
• 4 to 5 basil leaves, plus a little for decoration
• 1 tbsp. grated mozzarella
• 2 tbsp. l grated parmesan

Gluten Free Pizza Base

• 2 large potatoes (about 400 gr.)
• 1/3 Art. warm water (approx. 40 ° C)
• 2 tsp agave syrup or honey
• 7 gr. active dry yeast
• 1 tbsp. white rice flour
• 1/2 tbsp. tapioca starch
• 1 large egg white
• 1 tbsp. l olive oil

Recipes with similar ingredients: rice flour, yeast dough, potatoes, kupat (sausages for frying), tomatoes, mozzarella cheese, cheese parmesan, eggs, agave nectar, honey, garlic, basil, starch

Recipe preparation:

1. Gluten Free Pizza Dough: In a medium saucepan pour potatoes with water. Bring to a boil and cook to softness, about 25 minutes; remove from heat. When the potatoes have cooled sufficiently To continue to work with it, clean it and pass through press for mashed potatoes. You should get about 2 tbsp. Set aside.
2. Mix warm water, agave syrup and yeast in a measuring cup or a small bowl. Let stand until a small top appears a layer of foam, from 3 to 5 minutes. (If this does not happen, pour mix and try again with a new serving of yeast).
3. Add potatoes, rice flour, tapioca starch and 0.75 tsp. salt into the bowl of the mixer with a nozzle-spatula. Stir on medium speed, until all the ingredients are mixed, and get shallow, friable flour. Continuing to interfere at medium speed, add protein and oil, pour in the yeast mixture slowly. Stir until dough will not become homogeneous (it will be slightly sticky). Close tight bowl with plastic wrap and place in a warm place until the dough will not increase one and a half times, about 1 hour 30 minutes.
4. Form 2-4 balls from the dough, for small or medium pizzas, then either continue cooking or wrap well and freeze. The dough can be stored in the refrigerator for up to 1 month. Thaw the dough at room temperature, then add shape and bake.
5. Make pizza: Set pizza stone or leaf for baking on the wire rack in the lower third of the oven and pre Preheat to 250 ° C. Divide the dough into 4 parts. Spray spray for baking on 2 baking sheets and roll each part of the dough into a circle. Put the baking sheet on the pre-heated stone and bake until the dough is brown below and over edges, about 10 minutes for a softer crust or about 15 minutes. for tighter crust. Remove from pan and cool slightly.
6. Make very small balls of minced sausages, use about 1 tsp spoons on a meatball (convenient to sculpt when hands wet). Heat oil in a medium frying pan in a moderately strong the fire. Add meatballs and fry until they are fry on all sides, turning as necessary (about 5 minutes.). Put the meatballs out. Add the garlic to the pan and fry lightly until aroma, about 30 sec. Add tomatoes, 1/2 tbsp. water, basil and 1/4 tsp salt. Bring to boil, then cook until the sauce begins to thicken, about 10 min Return the meatballs to the pan and continue cooking on low heat until the sauce becomes very thick, from 3 up to 5 minutes Remove from heat. The sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
7. Put the sauce and meatballs on 4 portioned pizzas. Evenly sprinkle with mozzarella. Bake pizza from one sheet at a time on pre-heated stone. The crust should become golden brown, and the cheese melt, from 8 to 10 minutes. Sprinkle each pizza with parmesan and garnish with basil leaves.
   

   Cook’s advice

   The dough for this recipe is easy to make, and the secret ingredient in this case, it’s the potato that gives the dough the right structure and taste, and also it is rich in potassium. You need a press for mashed potatoes to prepare potatoes, this recipe without dough gluten is so good that it’s worth making it small purchase To quickly prepare dinner on weekdays, prepare weekend basics – and you’ll always have at hand partially cooked base on which to put your favorite stuffing. Gluten-free tortilla recipe.