How do you feel about pizza? Do you find it useful? We offer an alternative version of your favorite Italian dish. A recipe for making diet pizza that is practically harmless to your figure. By the way, the dish is very profitable. It cooks quickly, which is important in our age of speed. Plus, our gluten-free pizza is cooked in a frying pan rather than in the oven. Without a drop of oil.

Pizza cooks in 10-15 minutes, so let's start... with the toppings.

Filling ingredients:

• tomatoes – 210 – 220 g.
• black olives, pickled champignons (raw ones will do) thinly sliced;
• grate the cheese. We have suluguni with 35% fat content. You can also use mozzarella. If hot cheese stretches well, this is a sign of its quality;
• tomato paste for greasing the base.

Ingredients for the dough:

• chickpea flour – 35 g;
• whole grain rice flour – 35 g;
• eggs (medium) – 2 pcs;
• water – 60 ml;
• pink Himalayan salt – 2 pinches; has less salinity and has a pleasant aftertaste;
• gluten-free baking powder – 0.5 tsp (measuring spoon – 2.5 ml). It can be ordered from.

Subtleties of the recipe

Traditional pizza uses refined white rice and refined white flour - a fast carbohydrate with a high glycemic index. It is quickly digested and contains sugar, which is converted into fats. In order for carbohydrates to be absorbed more slowly, the recipe must contain proteins and fiber.

We use 2 types of flour. Chickpeas have a low glycemic index - they contain a lot of protein. Whole grain rice, rich in fiber. Thanks to this combination, the pizza turns out to be dietary.

Chickpea flour can be purchased in the health food section of the supermarket. We buy brown rice flour, but you can make it yourself by grinding it into brown rice in a coffee grinder.

35 g of flour (chickpea or rice) is 3 tsp. with a slide. But keep in mind that rice flour is a little heavier, so you need a little less of it (in spoons).

Mix all ingredients in a bowl until smooth. The consistency of the dough is liquid - like pancakes.

How to make gluten-free pizza

Gluten-free pizza is made only with ingredients that cook quickly. Even children can eat it.

You will need a non-stick frying pan with a diameter of 28 cm. If your pan is smaller in diameter, reduce the amount of each ingredient so that the pizza does not turn out “thick”.

Cook over medium heat.

Pour the dough into a heated frying pan. We do not cover with a lid.

After 4-5 minutes, check the readiness of the layer by touching it with your finger. There should be no traces of the test.

Carefully turn the pizza over so that the second layer is baked.

And we act very quickly. All ingredients are already chopped and grated.

Spread the tomato paste and spread it over the base.

Arrange the tomatoes. Olives, champignons. The sequence can be any. Sprinkle with cheese.

We do not put meat, because... Everything on our gluten-free pizza comes together very quickly. And sausage is hardly suitable for diet pizza. You can put chicken breast instead of champignons, but it should be prepared in advance.

You can add onions or herbs. Now cover with a lid.

Cook over medium heat (important!) for about 3-4 minutes until the cheese melts.

Gluten-free diet pizza is ready. Place on a plate. Let's cut it.

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Hi all.

For some time now I have become interested in gluten-free baking. This matter is not as simple as it might seem. There are quite a few types of gluten-free flour (rice, corn, buckwheat, potato, ...), and you can also use various types of starch (potato, tapioca, corn, ...), but unfortunately, due to the lack of gluten (gluten ) in them, the result of using any gluten-free flour for a traditional, familiar recipe can be very disappointing.

The Garnets company produces and sells various types of gluten-free mixtures. This is not just one type of gluten-free flour, but a mixture of several types of flour and starch, the composition is selected and optimized by the manufacturer based on the intended purpose - for bread, for pancakes, for pizza, etc.

I have already baked bread with “Garnets” mixtures, for one of them I even wrote a review: Gluten-free baking mix “Dark Bread”. Not long ago I also decided to try the gluten-free Pizza Base mix.

Mixture packaging - paper bag:

Composition and nutritional value are indicated on the packaging:

The packaging also contains a recipe according to which the manufacturer recommends preparing pizza using this mixture:

The package contains 600 grams of mixture, that is, it is enough for 3 pizzas with a diameter of 25-30 cm.

Now I’ll tell you about my experience. So far I have tried baking pizza with this mixture 2 times. The first time was an absolute failure. I took 300 grams of this mixture and used it in my old recipe, according to which I bake pizza on thick wheat flour dough. The dough turned out to be a dense, heavy lump and did not fit. But I didn’t stop and continued. I baked it and it turned out not to be pizza, but a thick, damp flatbread with filling on top. Complete disappointment! Then I realized what I wrote about at the beginning - gluten-free baking should be prepared according to special recipes, you don’t need to think that you can repeat the recipe for wheat flour with gluten-free flour.

The second time I was smarter and strictly followed the manufacturer's recipe. That is, I prepared the dough, it turned out dense and moist:

Next, I lined a baking sheet with parchment paper and spread the dough on it with wet hands. It looked like putty, I expected that I would get nonsense again:

Next, it was necessary to leave the dough in a warm place to rise; it would not have worked in this rolled out form, in the form of a lump. After 30 minutes it dried and stopped resembling putty - it came up slightly:

Next we had to start baking it without filling for 5-10 minutes, it was slightly baked and rose a little more:

Well, then you could spread out the filling and proceed in the usual way. Here I have already violated the recipe - I baked at a higher temperature (220 degrees) and longer (15 minutes), because... I have a lot of filling. Here's the result:

Photo of pizza cut:

And this is a piece of dough on a fork:

The dough was quite adequately loosened and baked. As for the taste, of course this is not a wheat flour dough, which I adore. It has a completely different structure. The taste is more or less neutral, although it contains rice and corn flour, neither rice nor corn is noticeable.

In total, the result is quite decent for gluten-free pizza, although it is far from classic! For this alone I give it a 4. And the “Pizza Base” mixture is a good option for making gluten-free pizza. I recommend! Just follow the recipe strictly, don’t repeat my mistake and don’t experiment.

Ah, pizza... since everyone already knows what it is, today we will do without lyrical digressions and excursions into history :)

So far I have tried several pizza dough options. And most of all I liked the bread dough pizza. The cake turns out quite thin, the side is tasty and crispy. The base holds the filling well without getting too soggy. The crust is delicious to eat even without the filling – hehe. The last time I even had a desire to spread it with jam instead of ketchup, throw in some pieces of chocolate and marshmallows... oh, it didn’t work out without some lyrical digressions :)

However, this test does have one drawback. It takes quite a long time to prepare. No, you personally don’t need to pore over it for long. But! Since the dough is yeast, it will need to sit for at least an hour. And then it bakes for a long time - also up to an hour, despite the fact that it is thin.

How to make gluten-free pizza?

The most observant may notice that the recipe is very similar to :) And so it is. This is the same recipe, or rather half of it. I don’t want to repeat in detail how the dough is prepared - please. Yes, yes, I know that I’m lazy... but copy-pasting is not sporty :)

So, the dough is ready. As we remember, it is not liquid, but soft and sticky. You won't be able to roll this out. Therefore, we simply place it on a greased baking sheet and spread it. Like this:

What size pizza is enough for this amount of dough? The size of my baking tray is 32x32cm. This is the minimum. You can take more.
Lightly grease the baking tray with vegetable oil. The cake does not stick to the baking sheet, except just a little. I have a baking sheet without sides, so if necessary, it is easy to lift it with a flat spatula.

! Important Note: Do not cover the baking sheet with parchment! Otherwise you will eat pizza along with parchment. I already tried it, I didn’t like it :)

Leave the dough in a warm place for an hour and a half. The dough should puff up a little. But not much, you won’t see much difference. Perhaps the unevenness that remained during smearing will be slightly smoothed out.

Place in a preheated oven and bake at 160-170C for about 50 minutes. Only dough! We will place the filling on the finished crust. The dough should be covered with a uniform, beautiful brown crust. If it cracks somewhere, no problem, we’ll hide it under the filling :) It turns out like this:

We take out the crust and don’t turn off the oven. If you touch the crust now, it may seem to you that it is easier to kill someone with this crust than to chew on “this.” The crust looks dry and hard. It's okay, that's how it should be. With the filling, the crust will slightly steam and become just the way you want - not too hard, but not too soft.
Now spread with tomato paste, grate the cheese, add the filling - whatever you like.

And put it in the oven for another 15 minutes so that it’s all fried and the cheese melts.

Hooray! Pizza is ready!
Bon appetit!

Ingredients

• 1 egg white
• 3 (1.5+1.5) tbsp. vegetable oil
• 0.5 tsp vinegar (I used apple cider vinegar)
• 1 tbsp. Sahara
• 0.5 tsp salt
• 200 ml lukewarm water
• 250 g gluten-free flour (ready-made bread or flour)
• 5 g (2 tsp) xanthan (not needed if your flour already has it)
• 1 tsp fast-acting dry yeast (not active! The kind that is thrown into the flour and not diluted in water)
• Spices as desired. I sprinkled cumin on top.
• Filling:
• optional. I used gluten-free Heinz ketchup, hard cheese, gluten-free sausages, tomato and basil.
• Secret ingredient: Hamster. If there is no living person, find a picture, put it in front of you and look at it from time to time. We put the smiles that arise during the process into dough :)

Instructions

Take the protein, half the vegetable oil (1.5 tbsp), apple cider vinegar, sugar and salt. Beat well with a whisk.

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