Gluten Free Mini Pizzas with Vegetables Recipe

Ingredients

• 1/3 cup potato starch
• 1/3 cup rice flour (plus more for dusting)
• 1/3 cup gluten-free oat flour
• 2/3 cup chickpea flour
• Pinch of kosher or fine sea salt
• 2/3 cup warm water
• 1/2 teaspoon dry yeast
• 1/2 teaspoon cane sugar
• 2 tablespoons extra-virgin olive oil
• 2 ounces broccoli
• 3 garlic cloves
• 3 1/2 ounces Gouda or Maredsous cheese (grated)
• 7 cherry tomatoes (halved)
• 2 handfuls radish sprouts

Instructions

1. 1

   Preheat the oven to 375°F and place a large baking sheet in the oven to heat up.

2. 2

   Sift the starch and all the flours into a large bowl. Add salt and make a well in the center of the mixture.

3. 3

   In another bowl, mix the warm water with the yeast and sugar. Pour the mixture into the well in the dry ingredients and mix thoroughly. Set aside for 15minutes.

4. 4

   Add the olive oil and mix. Transfer the mixture to a flour-dusted surface. Knead until smooth.Roll the dough into a ball and place on a flour-dusted tray. Cover with a cloth and put in a warm place to proof for 25 minutes.

5. 5

   Meanwhile, prepare the rest of the ingredients. Trim the broccoli, then slice into 1-inch pieces. Peel and finely chop the garlic.

6. 6

   Roll the dough out into 7 small circles. Place the mini pizza crusts onto a flat flour-dusted tray, then very carefully slide the crusts onto the preheated baking sheet that is in the oven. Pre-bake for 5 minutes, until golden and cooked through.

7. 7

   Remove from the oven. Top the mini pizzas with the broccoli, garlic, cheese, and tomatoes. Bake for 7 minutes.

8. 8

   Just before serving, sprinkle generously with radish sprouts. Serve immediately.