Pepperoni Pizza (gluten-free)
By Chef Ricardo Arias
For 2 People
25 Mins
Allergens: none
Utensils & Essentials
Chopping board,
pizza stone (recommended) or baking, tray,
rolling pin,
extra virgin olive oil, gluten-free flour for dusting.
Ingredients in our Gluten Free Dough Balls: Rice starch, corn starch, water, sea water, potato starch, rice flour, sunflower oil, extra virgin olive oil, legume flour (peas), vegetable fiber (potato, rice, psyllium, flax, lemon, pea), sugar, millet flour, whole flaxseed meal, salt, fresh brewer's yeast, natural flavours. Thickener: hydroxypropyl methylcellulose. Raising agents: Gluconodeltalactone, sodium hydrogen carbonate.
- 2 gluten-free doughballs
- 125g fresh mozzarella
- Italian tomato sauce
- spicy pepperoni
Preparation
Remove the pre-prepared dough balls from the fridge 3 hours before cooking, allowing them to warm to room temperature.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
How to make
Pepperoni Pizza (gluten-free)
Preheat your oven to its maximum temperature, recommended between 270°C and 300°C fan. The hotter, the better!
Take the 2 pre-prepared dough balls and stretch them into bases by pressing with your fingers and pushing the dough out to the edges. Keep rotating, then very carefully stretch the dough over the backs of your hands into a pizza base shape of approximately 11 to 12 inches in size. If you find this authentic Italian method difficult, do feel free to use a rolling pin.IMPORTANT: if using gluten-free doughballs, please follow the method card on the other QR code provided, to prepare your pizza base. Then proceed as follows below.
When your pizza base is ready, spread the tomato sauce evenly over the top, leaving a border of dough at the edges for the crust.
Add the mozzarella and a drizzle of extra virgin olive oil, then scatter the pepperoni evenly across the pizza.
Transfer to a pizza stone or baking tray and cook for 6 to 7 minutes (or up to 15 minutes for lower temperatures). Please be aware, cooking time will vary depending on oven temperature, so check the pizza frequently to avoid burning. If you are using an Ooni or equivalent oven, cook for approx 60 seconds.
Once the pizza is out the oven, place the basil at the centre
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Your perfectly prepared pizza is ready to enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
