Time: 45 minuti + tempo di riposo
Difficulty: media

Ingredients for 3-4 pizzas:
400 g of bread mix Nutrifree gluten free
80 g of rice flour Nutrifree gluten free
20 g of corn flour very fine Nutrifree gluten free
12 g fresh brewer's yeast
5 g granulated sugar
350-380 g of water
20 g extra virgin olive oil
10 g fine salt

For the filling:
125 g of tomato pulp or passata - 150 g of fresh champignon mushrooms
350 g of gluten-free pizza mozzarella
200 g of gluten-free cooked ham
extra virgin olive oil
salt up

Procedure

Put the gluten-free flours in a bowl and mix them.

Lay the yeast with the sugar and the water in a saucepan and heat slightly for 5-6 seconds, stirring with a hand whisk to melt the ingredients; pour everything, little by little, into the terrine with gluten-free flours and mix until the mixture is well homogeneous. Combine the oil and salt, incorporate them carefully, knead the dough quickly, then cover it with kitchen foil and let it rise for about 2 hours.

After this time, divide the dough into 3-4 parts of 230 g and let it rise until it has doubled its volume; then wet the hands with water and spread each part of dough in a medium-sized pan.

Spread the tomato pulp on the pizza and cook at 250 ° C for 4-5 minutes, then take out and complete each pizza with gluten-free mozzarella cut into cubes, mashed and sliced ​​mushrooms, gluten-free ham chopped, a pinch of salt and a little oil and cook for another 4-5 minutes.

Note:
To make the pizza crunchy, in the last 2 minutes of cooking put the pan on the bottom of the oven.

br>To make the pizza crispy, put the pan on the bottom of the oven for the last 2 minutes.

br>To make the pizza crispy, put the pan on the bottom of the oven for the last 2 minutes.