Gluten-free pizza with our Karavanpan premix
Ingredients
250 gr or ½ package of Karavanapan Karavansay.
30 gr or a large spoonful of Ghee Karavansay clarified butter.
2 tablespoons of sweetener of your choice.
220 ml or ¾ cup of water.
Salt to taste.
3 gr or ½ teaspoon of dry yeast. You must hydrate it with 2 tablespoons of warm water, a pinch of sweetener and wait 10 minutes before using it.
- For the pizza topping:
Tomatoes.
Mozzarella.
Zuchini.
Onion.
Black olives.
Rosemary.
Parmesan
Salt and pepper to taste.
Preparation
- Make the bread recipe. (previous recipe).
- Then divide the dough in two to make 2 pizzas.
- You can make a natural tomato sauce base and for the vegetable pizza add: 1 tablespoon of oregano ghee, 1 small onion, 6 black olives, 1/4 zucchini, pepper, rosemary and Parmesan to your liking.
- For the Margherita pizza: 1 teaspoon of basil ghee, 2 tomatoes, 1 cup of mozzarella, fresh basil leaves and pepper to taste.
- Preheat the oven to 220 degrees. Bake between 30 and 40 min, remember that each oven behaves differently.