Servings: 2
Preparation: 10 minutes
Rest: 60 minutes
Cooking: 30 minutes
Ingredients
The dough
- 430 ml (1 and ¾ cups) water
- 30 ml (2 tbsp) olive oil
- 5 ml (1 tsp) cider vinegar
- 3 eggs
- 30 gr (1 oz) chickpea flour
- 125 gr (4 1/2 oz) rice flour
- 125 gr (4 1/2 oz) tapioca starch
- 125 gr (4 1/2 oz) potato starch
- 15 gr (1/2 oz) salt
- 15 ml (1 tbsp) sugar
- 10 gr xanthan gum
- 15 gr (1/2 oz) baker's yeast
The filling
60 ml (4 tbsp) pesto of your choice
6 slices of raw ham
250 ml (1 cup) parmesan, grated
Preparation
- In a bowl, using a whisk, mix the water, oil, vinegar and eggs.
- In another bowl, mix the chickpea flour, rice flour, tapioca starch, potato starch, salt, sugar and xanthan gum. Then add the yeast.
- Using an electric mixer, add the dry ingredient mixture to the bowl of the liquid mixture for 2 minutes at low speed until you obtain a smooth dough.
- Cover and let stand for 1 hour at room temperature.
- Preheat the oven, with the rack in the center, to 200°C (400°F).
- On a rectangular or round baking sheet, depending on the desired thickness, spread the dough with a spatula.
- Slide the baking sheet into the oven and cook for 30 minutes.
- On the pizza dough, spread the pesto, distribute the ham and cheese and enjoy.
