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Gluten-Free Pizza

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.975
Energy (kCal)302.34
Carbohydrates (g)40.065
Total fats (g)14.21
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1 part of rice flour to 4-5 corn flour (specialized to bread, not confectionery), salt (18gr for 1 Kg.) and 1 dash of xantana gum. | 2. Dissolve fresh leavening (less than recommended amount) in warm water (26-30ºC). | 3. Add 1 tablespoon of oil (olive or sunflower) in the warm water. | 4. Mix it! | 5. Knead dough by hand,. | 6. Repose. Let the dough rise for about 10-12 hours in the fridge. If it's not possible, 1 hours minimum at outside (20ºC). | 7. Finally, kneading again. | 8. Expand the dough (make flat according preferences), use rolling pin if necessary, well floured always. | 9. Pre-baked: Only the dough with tomato, bake 1-2 minutes (200ºC) at the bottom of the oven. | 10. Take out of the oven and put the rest of ingredients except the fresh ones (as anchovy). Bake again at the middle/upper slot (up to 250ºC). | 11. Check when finished (cheese and pizza edges must be toasted). | 12. Finally, grate parmesano cheese and spill olive oil. Oregano and fresh basil on top. | 13. The secret of the italian's nonna is the homemade tomate sauce, but italians use usually passata di pomodoro bought in a supermarket. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornflour 200 - - - -
    rice flour 50 g 183.0 40.065 2.975 0.71
    salt 4 - - - -
    xanthan gum 1 dash - - - -
    brewer yeast 1 piece - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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