Gluten-free pizza with mushrooms and ricotta

Ingredients:

Pizza

• 1 tbsp. grated mozzarella
• 0.5 cup ricotta
• 2 thinly sliced ​​garlic cloves
• A pinch of crushed red paprika
• 110 g thinly sliced ​​mushrooms
• 2 tbsp. l. olive oil
• 2 teaspoons thyme leaves
• You will needpotato press

Gluten-free pizza dough

• 2 large potatoes (about 400 g)
• 0.33 cups warm water (40°C)
• 2 tsp. agave syrup or honey
• 7 g of fast-acting dry yeast
• 1 cup rice flour
• 0.5 cup tapioca starch
• 1 large egg white
• 1 tbsp. l. olive oil

Preparation:

1. Place a pizza stone or baking sheet in the lower third of the oven and preheat to 260°C.
   
   Divide the pizza dough into 2 balls. Spray a baking sheet with cooking spray and flatten each ball into a thin, 25 cm (10 in) diameter circle.
   
   Place the baking sheet on the preheated stone and bake until the edges are just beginning to brown, about 10 minutes for a softer crust or 15 minutes for a crispier crust. Remove the crust from the oven and let it cool slightly.
2. Combine mozzarella, ricotta, garlic, 1/2 teaspoon salt, and crushed paprika in a small bowl. In another bowl, combine mushrooms, olive oil, thyme, and 1/2 teaspoon salt.
3. Spread the cheese mixture evenly over both pizza crusts, then halve the mushrooms. Bake the pizzas until golden brown, 8-10 minutes. Cut each into 4 pieces before serving.
   
   Recipe Gluten-free pizza.
   
   

   Make gluten-free pizza dough

   
   Cover the potatoes with water in a medium saucepan. Bring to a boil and simmer until tender, about 25 minutes; remove from heat. When the potatoes are cool enough to handle, peel and mash them. Set aside.
   
   Combine warm water, agave, and yeast in a measuring cup or small bowl. Let stand until a thin layer of foam forms on top, 3 to 5 minutes.
   
   Place the potatoes, rice flour, tapioca starch, and 0.75 teaspoon of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until all ingredients are combined and a fine, crumbly flour forms. Continuing to mix at medium speed, add the egg whites and olive oil, then slowly pour in the yeast mixture. Mix until the dough is smooth. Cover the bowl tightly with plastic wrap and let it sit in a warm place until the dough has doubled in size, about 1.5 hours.
   
   Form the dough into 2-4 balls for small or medium pizzas, then continue baking or wrap tightly and freeze. The dough can be refrigerated for up to 1 month. Thaw the dough at room temperature, then shape it into the desired shape and bake.