The mini pizzas are made with a blend of gluten-free flours: rice flour and cornmeal. They are an excellent alternative to classic pizza dough options, which are unfortunately not suitable for coeliacs. These gluten-free mini pizzas, which we have topped with smoked Scamorza, red onion and fresh chilli, are an excellent snack, aperitif or buffet dish. They are really delicious and can be seasoned in a variety of ways, just like a classic mini pizza.
This recipe is a real crowd-pleaser for adults and children, coeliac and non-coeliac alike. Here are our instructions on how to prepare these fantastic gluten-free mini pizzas.
For 4 people, preparation time 200 minutes, cooking time 15 minutes.
- 250 grams of cornmeal
- 200 grams of rice flour
- 220 millilitres of cold water
- 12 grams of fresh yeast
- 150 grams of smoked Scamorza
- 1 teaspoon of salt
- 1 red onion
- 2 chillies
- extra virgin olive oil as needed
- 1 teaspoon of honey
1 – Pour the cornmeal into a bowl. Add the rice flour. Pour the lukewarm water into a glass, crumble in the yeast and add the honey. Dissolve the yeast well and add the water to the flour mixture.
2 – Knead the dough until you get a smooth and homogeneous ball. Put it in the bottom of the bowl, sprinkle with a little flour and cover with a clean cloth. Let it rise for about 2 hours. When the dough has increased in volume, transfer it to the work surface. Divide the dough into about 8-10 small balls.
3 – Flatten the balls with your fingers or a rolling pin, making round discs about one centimetre thick. Let them rise again for about 30-40 minutes. Cut the Scamorza into slices.
4 – Remove the rind and cut the cheese into small cubes. Peel the onion and cut it into thin slices. Slice the chilli. Transfer the risen pizzas to the baking tray. Sprinkle them with the cheese, onion and chilli. Drizzle with oil and bake at 180 degrees for about 15 minutes.
5 – Crunchy on the outside and soft on the inside, these gluten-free mini pizzas are ideal for any occasion.
Tips and tricks
To ensure the correct rise, the dough should be kept at a temperature between 26-28 degrees. To get the right temperature, let the dough rise in your oven while it is turned off with the light on.
You can add some tomato pulp and diced mozzarella to your pizzas to create a classic margherita. Also add a sprinkle of oregano for an even more intense flavour.
The mini pizzas keep well for a maximum of 2 days. You can eat them hot or cold. Alternatively, you can freeze them and quickly heat one up whenever you feel like it.