Glutenfree Homemade Anchovies & Red Onion Pizzas

In 2016 I found out that glutenfree pizzas finally made their way to my local grocery store. However today I thought why not just make my own?

Ingredients Pizza base:

200 grams of self raising flour (could be a mix of potato and corn flour with a bit of rice flour  (80:80:40).

110 ml of rice milk, soy milk or just warm water (not boiling), when you use water add a bit of sugar to the mix.

25 ml of olive oil

7 grams of dry yeast

a little of potato flour or corn starch if the mix is too wet.

Ingredients Pizza Sauce: 

3 cloves of garlic

3 big tomatoes

1 small can of tomato puree (circa 60-70 grams) or tomato sauce, if you prefer the sauce to be thinner

a pinch of pepper, salt

Optional:  a splash of red wine, add basil, oregano or rosemary to liking.

Ingredients/toppings Pizza: 

1 tin of anchovies

1 small red onion in thin rings sliced in half

15 grams of sliced olives

Optional: mushrooms, chorizo, spinach, mozarella or another kind of cheese, extra garlic (only add them the last minute of baking)

Firstly start out with making the dough.

Weigh the ingredients and add the yeast to the warm water, and mix it up well.

Add the flour in a big bowl and poke a hole in the middle, pour in the olive oil and the warm water/yeast mix.

Put some flour/corn starch on your hands and knead the flour mix into a ball.

Put the ball back in the bowl and put a damp cloth on top of it and put the bowl where it is warm.

Then work on your pizza sauce.

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chop garlic cloves and the tomatoes into different sizes [see photo below],

add some olive oil to a frying pan, add the garlic and the tomatoes and add the herbs, pepper and salt. Let the sauce thicken [max 7 min on low/medium heat].


Ok now prepare the toppings, I have to admit I was a bit lazy and cheap with the toppings. I sliced the red onion in half and then sliced half rings.

Anchovies are the easiest toppings and don’t need any preparation.

Then the cheese, grate the parmezan or rip the mozarella in strings (mozarella is really a recommendation due to it complements/makes the red onion flavour stand out as well).

So after about two hours the dough has doubled in size.

Divide the ball in two balls and spread them out. Make a little crust by pinching the dough a bit up. Then use a fork or the lazy me, used chop sticks to stab the dough (not too deep) all over except for the crust. Use a lepel to spread the pizza sauce on the pizza, not too thick. Then lay out the toppings and put in the oven on 180 degrees for about 15 min (depending on your oven).

My first try making a glutenfree pizza turned out ok!.





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