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.
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.