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Gluten-free Zuchinelli pizza from lentil flour


Stir the yeast with the sugar in 40 ml of water and allow to ferment for 10 minutes until the mixture forms bubbles.

Mix the lentil flour, locust bean gum, psyllium husk and salt in a mixing bowl. Form a kule and add the yeast mixture, the remaining water and oil. Knead with the dough hooks of the mixer to a smooth dough. The dough will initially be very soft and after 5 minutes - when the binders swell in the dough - become much firmer. Now spoon the dough out of the bowl and form into a ball. Cover in a bowl and let it rest for 2 hours. The dough doubles its volume.

Heat the brick to 220 ° C top / bottom heat. Sprinkle the work surface with as little flour as possible and roll out half of the dough to a 22 cm circle. Now place the pizza blanks on the baking paper and bake for 15 minutes.

Spiral the zucchini, roast the pine kernels in the pan without oil. Spread the pizza with cream cheese, sprinkle with spirelli, olives, tomato and basil leaves. Season with salt and pepper.

Rapunzel Products

702090 Red lentil flour
1440995 Locust bean gum
1000790 Olive oil mild extra virgin
1202570 Kalamata olives violet, without stone in brine
1204150 Dried tomatoes in olive oil
206140 Pine kernels
1200135 Atlantic sea salt fine

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