Pizza is great and, gluten-free, it’s even better.

Dough Ingredients

  • 1 cup (tea) rice cream
  • 1 teaspoon of oregano
  • 6 tablespoons of water
  • 1 tablespoon olive oil
  • 1 ovo
  • Salt to taste
  • 1 tablespoon cornstarch

Filling Ingredients

  • 4 sanitized ripe tomatoes, skinned and seedless, chopped into small cubes
  • 100 grams of mozzarella, cut into slices
  • 1 tablespoon olive oil
  • 1 teaspoon of oregano
  • Salt to taste

Preparation Mode

  1. Grease a 28 cm diameter pizza pan and set aside.
  2. Preheat the oven to 180ºC.
  3. In a bowl, mix the rice cream with the oregano, water, olive oil, egg and salt.
  4. Add the cornstarch and work the dough until it is homogeneous.
  5. Roll out the dough and line the pizza pan with it.
  6. Using a fork, pierce the dough several times.
  7. Place in the oven to bake for approximately 20 minutes, or until it starts to brown.
  8. While it bakes, combine the tomatoes, olive oil, oregano and salt in a bowl and mix.
  9. Remove the pizza from the oven and spread the filling over the dough.
  10. Cover with the cheese slices, sprinkle with oregano and drizzle with olive oil.
  11. Return the pizza to the oven until the cheese melts.
  12. Remove from the oven, decorate as desired and serve immediately.

Mom Tips

Cornstarch – Corn does not contain gluten and therefore neither do foods made from this ingredient.

Did you notice the cheese packaging? It says mozzarella cheese (with two “ss”). Curiosity: The word Mozzarella with “ç” is in accordance with some of our main Portuguese language dictionaries, such as Aurélio, Houaiss, Michaelis, Priberam and Melhoramentos. The Brazilian Academy of Letters informs that the officially registered forms are: mozzarella or mozzarella (with “z” or with “ç”).

Approximate pizza yield is 6 servings.


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