Recipes

Gluten-free pizza with sorghum flour: the recipe with avocado and salmon

sorghum pizza with avocado and salmon

Pizza with sorghum flour: the ingredients and the recipe to prepare a rustic savory leavened product ideal for those suffering from gluten intolerance!

Pizza with sorghum flour is a savory leavened alternative to the classic recipes prepared with white flour. Sorghum flour, obtained from the cereal of the same name, is suitable for those who are gluten intolerant , but also for those who simply want to try a different dish.

Below we propose the pizza stuffed with mozzarella, salmon and avocado, of course this is just an idea and if you prefer you can stuff the pizza with other ingredients of your choice .

Preparation of pizza with sorghum flour

Pour the flours into the bowl of the planetary mixer or directly onto a cutting board . Add the xanthan and mix everything with your hands or with the special hook for leavened products.
Separately, dissolve the mother yeast in 100 ml of water and add the honey.
Still continuing to knead , add the sourdough to the flours.
Continue adding the rest of the water, salt and olive oil. Knead until you get a compact dough.
Cover with plastic wrap or a clean tea towel and leave to rise for at least 8 hours .
Once the leavening time has elapsed, take the dough again, divide it into two equal parts then spread them on two trays lined with baking paper. Brush the surface with olive oil and let it rise again for 90 minutes.
Spread the mozzarella on the leavened dough and cook at 220°C for 15 minutes then reduce to 200°C, add the salmon into chunks and cook for another ten minutes.
When cooked, remove from the oven and let it cool for a few minutes before adding the avocado cubes and serving. Enjoy your meal!

Alternatively, you can make sorghum burger .

storage

We recommend consuming the pizza at the moment , at most you can warm it up for lunch the next day (if you have prepared it in the evening).