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GLUTEN-FREE PIZZA

To make the idea once I tell you, fragrant, soft, crunchy, tasty, very good, but if we sum up in one word the right word is fantastic.

This pizza is an obsession for me. The more I order a pizza without gluten eo and every time the same ritual: I read and reread the menu of pizzas with its many ingredients, I look at several photos scattered on the walls of the room inviting, I call the waiter and I ask you to show me pizza on his beautiful giant i-pad, I do so with your eyes for a scenic ride on the tables around, and then for me ....." a staple gluten-free pizza, thanks! "

Nooo! I've redone! Each time the same story, I try to take another, I try to convince me by the waiter, but there's no way, I order the same pizza.

E 'a few weeks there I go, and it seemed the right time to try it at home. The result was that I have described above. Try it, but I warn you first ... can be addictive.

Ingredients:

pizza dough: 1 / 2 dose of this

200 g of water

1 and 1 / 2 tablespoons oil

1 teaspoon salt

1 / 2 teaspoon sugar

farm with 200 g of flour or lactose-free

100 g Select a Glutafin

1 / 2 cube of yeast Beer

sauce:

100 grams of cooked ham sliced \u200b\u200bthin

1 buffalo mozzarella

200 ml of cream

1 bag of mashed

500 ml of milk

grated Parmesan

salt

begin by preparing the mashed potatoes, I always use one of the Knorr, because in my opinion is the most good, then powdered and flaked and then fast to do. 3 envelopes from the box leaving, usatene heated milk with salt and Parmesan, when hot add the puree to rain and turn it quickly with a hand blender (add more milk if necessary), allow to cool. ;

For the pizza dough: I did what Felix I have reported the half dose, the procedure is the same with the bread machine. Hang on oven plate covered with parchment paper and bake at 200 degrees for about 12 minutes, until it is lightly colored. Extract from the oven and topped with cream sterderete over the entire surface, add the drained and diced mozzarella, sprinkled with parmesan cheese, cover with the ham and mashed potatoes over the last stendeteci (hence the name, for oatmeal mashed ). Bake again for another 12-15 minutes until a nice colored surface .... and now divoratela hot.