How to make
Dissolve the yeast and sugar in 2/5 cup (100 ml) of the milk, which is slightly warmed. While it is activating for 5-7 minutes, pour the two types of gluten-free flour into a bowl and make a well in which you can pour the remaining warmed milk, the beaten egg, the slightly warmed olive oil, salt, baking powder, vinegar and oregano. Finally, pour in the activated yeast.
For the dough, use a mixer with dough attachments and work with them for about 3-4 minutes or until clearly visible bubbles form. It's thin, but don't worry.
Pour it into the oven tray, lined with baking paper and spread it out evenly over the entire surface. With wet hands, smooth out the crust and leave it in a warm place for 30 minutes.
During this time, start making the stuffing.
Chop very finely or finely grate the onion, carrot, celery and leek. Fry them in olive oil for 3-4 minutes and add the tomato paste, water and broth cube - crushed. Cook for another 4 minutes, by stirring constantly, over medium heat.
Remove from the heat and add Parmesan powder, parsley and crème fraîche (in the absence of such, use sour cream). Mix and spread the mixture over the rice crust.
Cut the Gouda yellow cheese and bacon into small cubes or strips. Sprinkle the pizza with them and the Emmental.
Place it in an oven heated to 390°F (200°C) and bake, until the dough aquires an appetizing color on the edges - about 30 minutes.
Enjoy your meal!
