Italian Margherita gluten free recipe

Italian cuisine is full of exquisite and delicious dishes, but also healthy dishes!! How to join then in a single dish, delicacy and well-being ? This time the Italian cuisine comes to help me (Agnese!) with this traditional recipe for  Italian celiac .....

The classic pizza margherita but without gluten! Lately I am specializing in these very Italian recipes gluten-free with great results for my palate and my

well-being..

Ingredients for the mixture of two pizzas from 32 cm 

- Rice flour 350 gr 

- Corn starch 250 g 

- 1 teaspoon honey 

- Water 350 ml 

- Salt 10 gr 

- Brewer's yeast 25 gr 

- 2 tablespoons olive oil 

I am not yet very experienced in cooking Italian recipe gluten free, so I got advice from my friend Elisa, who know well by now, the best book of classic Italian dishes without gluten. I can not wait to try them all, I'm always very hungry! Grrrr!!

(Psst! Update! Got it on Amazon  !) 

Ingedients for seasoning 

- Italian Mozzarella 500 gr 

- Tomatoes passed 350 ml 

- salt 

- basil 

- Olive oil 2 tablespoons more 'to grease the pans 

- oregano

Preparation Step by Step - Classic Pizza Margherita Gluten Free

To prepare the dough for the pizza without gluten, sift the flour and cornstarch and make a fountain on a pastry board (or in a large bowl) forming a hole in the middle (1). Take a glass bowl, crumble in the yeast, pour a glass of lukewarm water (2) and honey (3). Stir to melt thoroughly. 

Now, aside, melt 10 grams of salt in another glass of warm water (4) and add the oil (5). Then add the mixture to the flour with the yeast and honey (6) 

Stir for last also the mixture of water and oil (7). Begin to knead (by hand or with a 'mixer) while close to you a little' flour and the remaining warm water, which will integrate the dough by hand to hand until it reaches the desired consistency, which should be soft and supple. Continue to knead until the dough is smooth and soft but firm, with which it will form a ball (8) that you are going to lay in a large bowl (remember that the dough will double its volume), properly dusted with flour on the bottom. Cover the bowl with a clean cloth and store in a warm place away from drafts, such as the oven off of your own home. Wait until the dough has doubled in size (it will take 1 hour - 1 hour and a half). Meanwhile, place the tomato sauce in a bowl and toss with the 'oil, salt and oregano (9) and then proceed to draw up the dough for the pizza. 

Roll out the dough on a baking pan with low sides previously oiled (10), brush the surface of the pizza with more oil and let rise again for about half an hour. After the second rising, sprinkle the pizza with tomato sauce (11), a little 'extra virgin olive oil and bake in a preheated oven for about 10 minutes at 200 degrees. Meanwhile, cut the mozzarella into slices and place in a colander to remove excess water retention. Remove the pizza and sprinkle with mozzarella coarsely chopped or sliced ​​(12); informed again for another 5 minutes. Will extract just the pizza from the oven, sprinkle with fresh basil leaves and serve immediately. 

Agnese's Advice

 It 's always necessary to consult the handbook Italian Celiac Association and read the ingredients carefully to make sure they do not contain gluten contamination