Serves 1
Directions
- 1Add 300 grams of cornstarch, 70 grams of rice flour, and 30 grams of chickpea flour to a bowl.
- 2Add 7 grams of dry yeast, 20 grams of olive oil, and 350 grams of water.
- 3Mix well.
- 4Add 8 grams of salt and mix again.
- 5Cover with plastic wrap and let it rest for 30 minutes.
- 6Divide the dough into two balls.
- 7Stretch the dough with olive oil, leaving edges.
- 8Add tomato sauce.
- 9Bake in the oven at 230 degrees Celsius for 10 minutes.
- 10Add cheese.
- 11Paint the edges with oil.
- 12Bake for 4 more minutes in the upper part of the oven.
- 13Garnish with basil leaves.
Ingredients
- 300 gr Almidón de maiz (maicena)
- 70 gr harina arroz
- 30 gr harina garbanzo
- 7 gr levadura seca panadería
- 20 gr aceite oliva
- 350 gr agua
- 8 gr sal
- tomate
- queso
- aceite
- hojas de albahaca
Equipment
bowlspoonfilmoven paperoven
Tips
- Share the video with those who may find it helpful.
- Use parchment paper or a well-greased tin.
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