Gluten Free Pizza with Ham and Pineapple

Step-by-Step Pizza Recipe with Rice Flour and Canadian Filling bacon and pineapple.

Pickled onions used for decoration gluten-free pizza in this recipe makes it much tastier, doesn’t adding extra calories. This onion goes well with salted the taste of ham and the sweetness of pineapple.

Nutritional Information per Serving: (2 pizzas total) Calories 480, total fats one 3 g., saturated fats g., proteins 16 g., carbohydrates 74 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 45 мин.Difficulty: medium Quantity: 2 pizzas Recipes used 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

• 90 gr. smoked pork loin, sliced into pieces of 2.5 cm.
• 0.66 Art. gouda smoked cheese gouda
• Gluten-free pizza base, see recipe below
• Non-stick cooking spray
• 0.25 thinly chopped small red onions
• 1 lime juice
• 0.33 Art. pizza sauce
• 0.75 Art. thinly sliced pineapple
• Cilantro leaves for decoration

Gluten Free Pizza Dough

• 2 large potatoes (about 400 gr.)
• 0.33 Art. warm water (40 ° C)
• 2 tsp agave syrup or honey
• 7 gr. fast dry yeast
• 1 tbsp. white rice flour
• 0.5 tbsp. tapioca starch
• 1 large egg protein
• 1 tbsp. l olive oil
• You will need: potato press

Recipes with similar ingredients: rice flour, mashed potatoes, ham, gouda cheese, pineapple, lime juice, agave nectar, honey, starch, cilantro

Recipe preparation:

1. Place a pizza stone or baking sheet in the lower third oven, preheat oven to 260 ° C. Divide the pizza dough by 2 balls. Sprinkle a baking sheet with a cooking spray and mash each a ball of dough into a thin cake with a diameter of 25 cm. Place the pan on preheated stone and bake until the dough is just starting brown on the edges, about 10 minutes if you want to get softer crust, or 15 minutes for a crispy crust. Pull out oven and let cool slightly.
2. Meanwhile, mix the onion and lime juice in a small bowl and let stand at room temperature until onion pink and does not soften slightly, about 10 minutes. Drain liquid.
3. Distribute pizza sauce, gouda cheese, bacon and pineapple between two basics for pizza. Bake on a hot stone until the dough will not turn golden, and the cheese will not melt, 8-10 minutes. Decorate pickled onions and cilantro. Cut each pizza into 4 pieces and serve.
   

   Gluten Free Pizza Dough

   In a medium saucepan, pour potatoes with water. Bring to a boil and cook until soft, about 25 minutes; remove from heat. When the potatoes cool enough to continue to work with it, clean it and pass through the mashed press. You should get about 2 Art. Set aside. Mix warm water, agave syrup and yeast in a measured a glass or a small bowl. Let stand until top a small layer of foam will appear, from 3 to 5 minutes. (If this is not happen, pour the mixture and try again with a new serving yeast) .Pack up potatoes, rice flour, tapioca starch and 0.75 h. l 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. dough 2-4 balls, for small or medium pizzas, then either continue cooking, or wrap well and freeze. Dough can be stored in the refrigerator for up to 1 month. Defrost the dough at room temperature, then give the desired shape and bake. Note: The test for this recipe is easy to prepare, and the secret ingredient in this case is the potato, which gives the dough the right structure and taste, and is also rich in potassium. You will need a mashed press to prepare the potatoes, but this gluten-free dough recipe is so good that it’s worth it make this small purchase. Keep on hand already baked pizza basics to be able to quickly cook dinner in the middle of the week. Roll the balls from the dough into cakes and bake on heated stone for pizza or baking sheet at 260 ° С for about 10 minutes for a softer crust or 15 minutes for a crispy one. Pull out and let cool. Wrap well prepared pizza basics and keep frozen for up to 1 month. Lay out before serving frozen base favorite filling and bake pizza on a preheated stone or baking sheet at 260 ° C until it becomes hot.