Skillet pistachio pizza

With the temperature increase and no proper cooling system, I am reducing a lot the use of the oven and increasing the use of the microwave and the skillet.

From pizza to bread, from scones to cakes, I am challenging myself to get tasty results in less time and not overheating the apartment. Today was time for a skillet pizza.

For this dough to have the right consistency, you can use a store bought gluten-free self-rising flour mix, you can follow my mix or create your own gluten-free mix with at least 2 flour and 1 starch type, making sure that you have 20% to 35% of starches in the mix and no thickeners (e.g. xanthan gum, inulin, psyllium husk).

Ingredients for 2 gluten-free pizzas (24cm skillet)

Pizza dough

  • 350 all-purpose gluten-free flour mix (I used 120gr whole sorghum flour, 60gr teff flour, 50gr corn flour, 40gr corn starch, 40gr potato starch, 20gr tapioca starch, 20gr buckwheat flour – all guaranteed gluten-free)
  • 70gr pistachio flour
  • 16gr of cream of tartar based baking powder
  • 150gr of yoghurt
  • 1 glass of water
  • 1 spoon of extra virgin olive oil
  • 3gr salt

Toppings

  • 1 mozzarella
  • 1 spoon of crushed Pistachios
  • extra virgin olive oil
  • Parmesan (if you can have it)

Preparation

In a bowl mix all dry ingredients: flours, salt and baking powder. Weight and have ready the wet ingredients and then put on the stove a round skillet (24cm) and turn the fire on. It will only take 2 minutes to have the dough ready, meanwhile the pan will be already hot and ready.

Add now to the dry mix the wet ingredients – the yoghurt, the extra virgin olive oil, the water – and stir with a spoon till you are able to create a ball. It will be really soft, but not sticky.

Put a bit of flour (rice or buckwheat flour will be perfect) on an even surface and roll the dough with a rolling pin. Then transfer the dough into the skillet paying attention not to get burned.

To make the transfer easy I usually roll the dough on a piece of parchment paper and then turn it upside down on the skillet. Otherwise, I shape the dough with my hands and no flour directly in the skillet. The risk to get burned, if you are not used to it is high, so please be careful, if you decide to go this way.

When the pizza is not sticked anymore to the skillet and the upside part is not wet anymore, flip it with a spatula and top it with mozzarella, crushed pistachios and Parmesan (if you can have it)! Cover with a lead to let the mozzarella melt, when melted and not watery transfer on a plate, add EVO oil and serve warm.

Enjoy!

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