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Le Chaudron recipe
Pizza sans gluten
Gluten-free margherita pizza
⏱ 50 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)gluten-free flour
180 ml (¾ cup)warm water
7 gactive dry yeast
2 tbspolive oil
1 tspsalt
150 ml (⅔ cup)tomato sauce
200 g (7 oz)mozzarella
1bunch of fresh basil
1 tspdried oregano
- 300 g (11 oz) gluten-free flour
- 180 ml (¾ cup) warm water
- 7 g active dry yeast
- 2 tbsp olive oil
- 1 tsp salt
- 150 ml (⅔ cup) tomato sauce
- 200 g (7 oz) mozzarella
- 1 bunch of fresh basil
- 1 tsp dried oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the yeast in the warm water (35°C / 95°F max, or it dies). Wait 5 minutes until foamy.
- In a large bowl, mix the gluten-free flour and salt. Make a well in the center.
- Pour the yeast water and olive oil into the well. Mix into a smooth dough.
- Knead 5 minutes to build some elasticity (harder than with regular flour).
- Cover with plastic wrap and let rise 1 hour in a warm place until doubled.
- Preheat the oven to 220°C (425°F) convection. Spread the dough on parchment into a 30 cm (12 in) round.
- Spread with tomato sauce, leaving a 2 cm (¾ in) border. Scatter the torn mozzarella and sprinkle with oregano.
- Bake 12 to 15 minutes until the crust is golden and the cheese melted. Top with fresh basil.
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