Gluten-Free Traditional Italian Pinsa
Discover the irresistible charm of Gluten-Free Traditional Italian Pinsa, a modern spin on an ancient Roman flatbread that's perfect for anyone craving authentic Italian flavors without gluten. This recipe combines a unique blend of gluten-free flours—rice flour, tapioca starch, and potato starch—enhanced with psyllium husk for a light, airy texture and incredible chew. Carefully crafted with active dry yeast and a hint of honey, the dough rises into a pillowy base for your choice of vibrant toppings like tomato sauce, gooey mozzarella, and fresh basil. Baked on a blazing-hot pizza stone, this delightful pinsa achieves its signature crisp crust and tender center. Ideal for family dinners or casual gatherings, this gluten-free pinsa is a true crowd-pleaser that captures the essence of Italy. Make it your own with optional toppings like prosciutto, mushrooms, or arugula and savor a slice of history reinvented!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 100 grams Rice flour
- 50 grams Tapioca starch
- 50 grams Potato starch
- 10 grams Psyllium husk powder
- 4 grams Active dry yeast
- 1 teaspoon Honey
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 300 milliliters Warm water (between 38-40°C)
- 100 grams Tomato sauce (for topping)
- 150 grams Mozzarella cheese (gluten-free, shredded)
- 5 leaves Fresh basil leaves
- Optional toppings (e.g., prosciutto, mushrooms, arugula)
Instructions
In a small bowl, combine the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, rice flour, tapioca starch, potato starch, psyllium husk powder, and salt.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix until a sticky dough forms.
Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 2 hours or until it doubles in size.
Preheat your oven to 250°C (475°F) and place a pizza stone or baking sheet in the oven to heat up.
After the dough has risen, generously dust a clean surface with rice flour. Transfer the dough and shape it into an oval or rectangular base, about 1 cm thick. Be gentle to maintain its airy texture.
Carefully transfer the dough to a sheet of parchment paper for easier handling.
Spread tomato sauce evenly over the surface of the dough, leaving a small border around the edges. Add shredded mozzarella cheese and desired toppings.
Using the parchment paper, slide the pinsa onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the edges are golden and the cheese is bubbling.
Remove the pinsa from the oven and let it rest for a couple of minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 22.3 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1191 mg | 92% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1204 mg | 26% | |
*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.
