Gluten-free mini pizzas
Ingredients
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- 20 g of yeast
- 1 KL granulated sugar
- 250 ml lukewarm water
- 300 g Bakery mix Liana
- 3 tbsp olive oil
Next we need:
- olive oil
- dried garlic
- ketchup/overpressure
- oregano/pizza pepper
- to taste, ham, cheese, corn, olives, mushrooms,...
- We prepare yeast from yeast, sugar and lukewarm water, which we leave to rise for at least 10 minutes.
- Mix the bakery mix, the prepared yeast and the remaining water with a mixer with kneading paddles. Add olive oil while mixing.
- Cover the dough and let it rise for 30 minutes.
- Lightly process the risen dough and roll it out on a floured work surface.
- We cut out circles, which we place on a baking sheet lined with baking paper. Let it rise covered for 10 minutes.
- Brush the edges of the wheels with olive oil seasoned with dried garlic. Apply ketchup with oregano or pizza pepper to the center. We then store the ingredients of our choice, e.g. ham, corn, mushrooms, cheese,...
- Bake at 250°C for 8-10 minutes.
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Ingredients
Print recipe
Share on Facebook
- 20 g of yeast
- 1 KL granulated sugar
- 250 ml lukewarm water
- 300 g Bakery mix Liana
- 3 tbsp olive oil
Next we need:
- olive oil
- dried garlic
- ketchup/overpressure
- oregano/pizza pepper
- to taste, ham, cheese, corn, olives, mushrooms,...
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