Gluten-free pizza with ham and pineapple

Ingredients:

Pizza

• 90 g smoked pork loin, cut into 2.5 cm pieces.
• 0.66 tbsp. grated smoked Gouda cheese
• Gluten-free pizza crust, see recipe below
• Non-stick cooking spray
• 0.25 small red onion, thinly sliced
• Juice of 1 lime
• 0.33 tbsp. pizza sauce
• 0.75 cups thinly sliced ​​pineapple
• Coriander leaves for garnish

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 white rice flour
• 0.5 cup tapioca starch
• 1 large egg white
• 1 tbsp. l. olive oil
• You will needpotato press

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, 25cm (10-inch) 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 from the oven and let cool slightly.
2. Meanwhile, combine the onion and lime juice in a small bowl and let sit at room temperature until the onion is pink and slightly softened, about 10 minutes. Drain.
3. Divide the pizza sauce, Gouda cheese, bacon, and pineapple between the two pizza crusts. Bake on a preheated stone until the dough is golden brown and the cheese is melted, 8-10 minutes. Garnish with pickled onions and cilantro. Cut each pizza into 4 wedges and serve.
   
   

   Gluten-free pizza dough

   
   In a medium saucepan, cover the potatoes with water. Bring to a boil and simmer until tender, about 25 minutes; remove from heat. When the potatoes are cool enough to handle, peel them and press them through a masher. You should have about 2 cups of puree. Set aside.
   
   Combine warm water, agave syrup, and yeast in a measuring cup or small bowl. Let stand until a light layer of foam appears on top, 3 to 5 minutes. (If it doesn't, discard the mixture and try again with a fresh batch of yeast.)
   
   Place the potatoes, rice flour, tapioca starch, and 0.75 teaspoon 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 butter, then slowly pour in the yeast mixture. Mix until the dough is smooth (it will be slightly sticky). Cover the bowl tightly with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 hour and 30 minutes.
   
   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.
   
   Note
   
   The dough for this recipe is easy to make, and the secret ingredient is potatoes, which give the dough the perfect texture and flavor, and are also rich in potassium. You'll need a potato masher to prepare the potatoes, but this gluten-free dough recipe is so good that it's worth the small investment.
   
   Keep pre-baked pizza crusts on hand for a quick midweek dinner. Roll the dough balls into flatbreads and bake on a preheated pizza stone or baking sheet at 500°F (260°C) for about 10 minutes for a softer crust or 15 minutes for a crispier crust. Remove and let cool. Wrap the prepared pizza crusts tightly and freeze for up to 1 month. To serve, arrange your favorite toppings on the frozen crusts and bake on a preheated pizza stone or baking sheet at 500°F (260°C) until hot..