Gluten free pizza with mushrooms and ricotta

Step-by-step pizza recipe with rice flour and cheese and mushroom filling.

In making this vegetarian gluten-free pizza on potato dough used several special techniques: a mixture cheese, garlic and red paprika enhances the aroma, and mushrooms even tastier when pre-mixed with a little the amount of oil, while practically adding no fat.

Nutritional Information per Serving: (2 pizzas total) Calories 520, total fats one 9 g., saturated fats g., proteins 17 g., carbohydrates 70 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 40 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

• 1 tbsp. grated mozzarella
• 0.5 tbsp. ricotta
• 2 thinly chopped cloves of garlic
• A pinch of crushed red paprika
• 110 gr. thinly chopped mushrooms
• 2 tbsp. l olive oil
• 2 tsp thyme leaves
• You will need: potato press

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. rice flour
• 0.5 tbsp. tapioca starch
• 1 large egg protein
• 1 tbsp. l olive oil

Recipes with similar ingredients: mashed potatoes, rice flour, eggs, mozzarella cheese, ricotta cheese, mushrooms, agave nectar, honey, starch, garlic, thyme, paprika

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 cake from the oven and let cool slightly.
2. Combine mozzarella, ricotta, garlic, 0.25 tsp. salt and chopped paprika in a small bowl. In another bowl, mix mushrooms, olive oil, thyme and 0.25 tsp. salt together.
3. Spread the cheese mixture evenly on two pizza bases, then halve the mushrooms. Bake pizza until dough will turn golden brown, 8-10 minutes. Cut each into 4 slices before serving. Gluten Free Pizza Recipe.
   

   Make Gluten Free Pizza Dough

   Pour potatoes with water in a medium saucepan. Bring to a boil and cook until soft, about 25 minutes; remove from heat. When the potato cool enough to make it possible to work with it, clean and pass it through the mashed press. Set aside. Mix warm. water, agave and yeast in a measuring cup or small bowl. Give stand until a small layer of foam appears on top, from 3 to 5 minutes. Fold the 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 olive oil, pour in the yeast mixture slowly. Interfere until the dough is smooth. Close the bowl tightly with plastic wrap and place in a warm place until the dough is will increase one and a half times, about 1.5 hours. Form from test 2-4 ball, for small or medium pizzas, then either continue cook, 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 give the desired shape and bake.