Gluten-Free Neapolitan Pizza
Delight in the classic taste of Italy with this Gluten-Free Neapolitan Pizza, a recipe that marries authentic flavors with dietary inclusivity. Crafted with a soft yet crispy gluten-free crust made from a blend of gluten-free flour and xanthan gum, this pizza ensures no one misses out on the joy of indulgence. Topped with a rich tomato passata, creamy slices of fresh mozzarella, and aromatic basil leaves, it's a feast for the senses. Baking on a piping-hot pizza stone guarantees a perfectly blistered crust that rivals traditional wood-fired methods. Ready in just 30 minutes, including prep and cook time, this recipe is a quick yet impressive option for pizza night with a homemade touch. Whether you're gluten-intolerant or simply experimenting with new flavors, this gluten-free twist on the classic Neapolitan pizza promises satisfaction in every bite.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 7 grams Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 200 milliliters Warm water
- 200 grams Tomato passata
- 150 grams Mozzarella cheese, sliced
- 10 leaves Fresh basil leaves
- 2 tablespoons Extra virgin olive oil
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour and xanthan gum.
Stir in the instant yeast and salt, ensuring even distribution among the flour.
Make a well in the center of the dry ingredients and add olive oil and warm water.
Mix with a spatula until a soft dough forms. It might be a bit sticky, but that's normal.
Cover the bowl with a damp cloth and let the dough rise in a warm area for about 1 hour or until it has doubled in size.
Preheat your oven to the highest temperature setting, typically around 250°C (480°F), and place a pizza stone inside to heat.
Once the dough has risen, divide it into two equal portions on a well-floured surface.
Gently press out one portion of dough into a circle, around 25 cm (10 inches) in diameter.
Spread half of the tomato passata evenly over the top, leaving a small border around the edges.
Arrange half of the sliced mozzarella cheese over the tomato base.
Using a pizza peel, transfer the pizza onto the preheated pizza stone in the oven.
Bake for 8-10 minutes or until the crust is golden and the cheese is bubbling.
Remove from the oven and top with 5 fresh basil leaves and drizzle with a tablespoon of extra virgin olive oil.
Repeat the process with the remaining dough and toppings.
Slice and serve your gluten-free Neapolitan pizza hot, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.7 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 829 mg | 64% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
