How to make
Mix the buckwheat flour with the potato starch.
Warm up the water and dissolve the yeast with a pinch of sugar.
Pour the liquid into the flour, add 2 tbsp. of olive oil and 2 tsp (10 g) of salt.
Knead a soft dough. Form it into a ball, grease a bowl with oil and put the dough in it.
Cover the bowl with cling film and store it in a warm place, while the dough rises.
On a piece of baking paper, roll out the risen dough into a thin pizza base.
Spread it with the tomato puree, which is seasoned with a pinch of salt and a pinch of oregano.
Arrange pieces of mozzarella on it, add the olives, marinated artichokes and slices of ham.
Transfer the Capricciosa Pizza into the tray along with the paper.
Leave it again for 20 minutes, then bake the pizza at 480°F (250°C) in a preheated oven for 8-10 minutes.
Cut and serve the baked Gluten-Free Capricciosa Pizza with Buckwheat Flour.
Enjoy!
