Nat Sauteed
There is absolutely nothing about pizza that we all don’t love. Pizza is the most loved food of many people around the world. Even the pickiest eater enjoys the holy flavor and crunch of pizza in a very amusing way.
However, most people tend to stick with the same extra cheese pizza every time they order pizza. But the experiments with pizza are endless and for adventurous eaters, it is always more than just cheese, olives, and pepperoni.
If you want to try your hands on making more delicious and comforting pizza, then you have to change the game of toppings on the pizza. Plus, make sure to choose the best gluten-free Italian Pizza flour for making your pizza dough recipe. You can easily buy Italian 00 flour for pizza from the market. Italian 00 flour for pizza is very easily available at the most affordable price.
Apart from adding some of the best pizza toppings to your gluten-free pizza, you also need to make good pizza dough. Only if the dough is good then your pizza will become perfectly crispy and delicious.
Here are the steps to make perfect gluten-free pizza dough.
Here are the steps to make perfect gluten-free pizza dough.Step 1
Start with combining the yeast, warm water, and sugar in an electric mixer. Wait for 5 to 10 minutes to allow the yeast to come alive.
Step 2
Then add 2 tablespoons of olive oil and salt as per taste. Then add the dough slowly at slow speed. You can increase the speed when the dough starts coming together. Keep on mixing until the dough becomes like a softball.
Step 3
Then take out the dough and knead it properly to make it more elastic and smooth. Now, place it in a lightly oiled bowl. Then to allow it to rise about double of its size, cover it with a damp towel or plastic wrap.
Step 4
Now, heat it in the oven and when it becomes spongy, turn it out. After that, roll the dough by stretching it into a cylindrical shape. Then make a circle of 12 inches with this dough. Then create a thin layer of olive oil on it and top with your favorite flavors. Finally, bake it until crust is crisp and golden brown.
Now, let’s check out some of the best toppings for making your gluten-free pizza more scrumptious.
1. Pineapple
Pineapple topping on pizza is the main part of Canadian food culture. But it is not something that we usually see in other different countries. So to give your pizza a break from bell pepper, tomato, and pepperoni, try using pineapple on pizza. It will give your pizza a little bit sweet and tangy flavor while adding more crispiness.
2. Ground Beef
If you love to eat non-veg then you will surely love the topping of ground beef on your pizza. It is best to use ground beef on taco pizza that will give it a surprisingly quirky flavor.
3. Garlic
Garlic is a very important ingredient in both Italian and Asian cuisine. Garlic does not only add more enrichment to the flavor of pizza and red sauce but it will also make your pizza healthier. Just simply put finely chopped garlic on your pizza and it will do the whole magic in taste.
4. Anchovies
Anchovies are considered as the more bold choice for adding more flavor to the pizza. It was originally used in Neapolitan style pizza that gives a quite salty and fishy flavor profile to pizza.
5. Basil and Artichokes
Another best and unique toppings for pizza are fresh basil are artichokes. This will add some fresh and healthy greenness to your pizza. The chewy texture of artichoke will add more depth to the overall flavor profile of pizza.
Conclusion
If you want to master the art of making gluten-free pizza, make sure to choose the best Italian pizza flour. the benefits of adopting gluten-free eating habits are many and you will easily find motivations to do that online. many food bloggers and health specialists are in favor of eating gluten-free products given it improves your cholesterol level, helps with digestion, boosts your energy, and removes unhealthy and processed foods from your diet.
Now that you know how a or other snacks can do wonders to your health, choose only Italian 00 flour for pizza for a perfect pizza dough recipe.
