Gluten Free Pizza Bianca with potatoes

This recipe is enough for 2-4 people and was inspired by our trip to Rome where we had a delicious meal at one of the Gluten Free restaurants there.

Ingredients needed

For the pizza dough:

1tsp caster sugar

160ml warm water

8g dried active yeast (gluten free)

170g gluten free plain flour – plus extra for dusting

50g tapioca starch ( sometimes called tapioca flour)

1 tsp fine salt

A small handful of thyme

1.5 tbsp olive oil

For the Bianca sauce:

500g of grate potato ( we used new potatoes)

zest and juice of one lemon

250g of mascarpone

6 cloves of smoked garlic (roasted)

40g of parmesan ( 10g for scattering at the end)

A handful of lemon thyme

1tbsp of garlic granules

Method for dough:

For the pizza dough method we used Laura Strange’s gluten free pizza dough recipe as it is the best one we have found

The link is attached here https://www.mygfguide.com/gluten-free-pizza-recipe/

Once your dough has been made and is ready to use. Press your dough into your desired shape and thickness, place in the oven for 5 minutes whilst you make your pizza sauce.

Method for Pizza sauce:

In a bowl mix together the mascarpone , lemon zest, lemon juice, garlic granules, thyme and season to taste.

After 5 minutes take your pizza bases out of the oven and split your pizza sauce between the 2 bases and spread. Then sprinkle a generous amount of the grated potato over your pizza and at this point add your roasted smoke garlic if you wish. Cook in the oven for a further 15 minutes. Once your pizza’s are cooked drizzle with olive oil and a scattering of grated parmesan and enjoy.