Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!
Ideal for this dish
GluteoStop® 30 Mini-Tablets
Supports the degradation of residual gluten in a gluten-free diet.
Making
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01
Mix the flour, starch, 1 teaspoon of salt, and yeast. Add the oil and 300 ml of lukewarm water, and knead with the dough hooks of a hand mixer until the dough is smooth. Cover and let rise in a warm place for about 45 minutes.
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02
Wash the thyme and oregano, shake them dry, remove the leaves from the stems, and chop them finely. Peel the onion and dice it finely. Combine the onion, herbs, and chopped tomatoes. Season to taste with salt and pepper. Knead the dough once more and divide it into about 20 small pieces. Line 3 baking sheets with parchment paper.
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03
Roll out the dough pieces into rounds (about 9 cm in diameter) on a floured work surface and arrange them on the baking sheets. Spread the sauce over the dough pieces. Coarsely crumble the cheese and sprinkle it over the pizzas. Bake the pizzas one baking sheet at a time in a preheated oven (electric oven: 200 °C / convection oven: 175 °C / gas oven: see manufacturer’s instructions) for about 15 minutes. Clean, sort, and wash the arugula, then shake it dry. Top with arugula after baking.
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