GLUTEN-FREE PIZZA CRUST WITH QUINOA FLOUR RECIPE - (4/5)

Steps:

• Start by warming your water, add your yeast and your salt, mix everything together, and then add your psyllium husk into the mixture, and leave everything to sit for about ten minutes. After that take your flour and mix it with the wet mixture, start kneading your dough and do it for about 2 minutes, then add your oil, knead again for a little while until you have formed a ball out of it, after that put your dough into a warm and dark place to rise. When it has doubled in size spread it onto your pizza tray, you can spread it by hand or with a rolling pin, whatever works for you, pat it a little bit after you have stretched it and start applying your toppings. Press it, so that the air comes out of it. Add some flour on top of it and flatten it with your hands. When it is the shape and thickness you want, place it on top of a pizza stone (highly recommended) or a baking tray lined with baking paper. Add the tomato sauce and the toppings you like, I often add some balsamic vinegar, salt and black pepper to the tomato paste. I also like to add a small layer of parmesan on top of the tomato paste. Some tomatoes and some salami Finally the pizza is topped with some mozzarella and black pepper. Bake the pizza at 400 F for 20-40 minutes, the time differs so much because it depends on the thickness of the crust and on your oven. Keep an eye on the pizza while it is baking.