Glutenfrie indbagte pizzaer

Jeg savner altså rigtig tit pizza. Jeg savner også sådan nogle lukkede pizzaer med lækre ting i. Derfor tænkte jeg, at jeg ville forsøge at lave dem selv – og det gik faktisk ret godt!

Jeg lavede en stor portion, og der blev til ca. 14 store indbagte pizzaer. Dejen er nem at arbejde med, og giver en god luftig dej. Jeg brugte tre forskellige slags mel, men det var blot fordi jeg havde nogle rester der skulle bruges. Du kan derfor blot bruge hvad du har i skabet, og kan på den måde gøre dejen mere eller mindre grov. På samme måde kan fyldet varieres, afhængig af hvad du har hjemme eller har mest lyst til. Husk blot at vær opmærksom på, at der i en del kødpålæg er gluten – tjek derfor varedeklarationen grundigt! Jeg brugte helt almindelig skinke, og fandt også noget pepperoni som var glutenfrit i Føtex.

Pizzaerne egner sig glimrende til at blive frosset. Jeg synes det er en god ide, da de er rigtig nemme og gode at have med.

Ingredienser:

2 tsk. salt
2 tsk. sukker
50 g. gær
1 deciliter olivenolie
7 deciliter lunkent vand
6 deciliter Schär Mix B
2 deciliter Grøn Finax
6 deciliter Semper Lavproteinmix

Tomatsauce
Frisk mozzarella
Skinke
Pepperoni
Tørret oregano
Lidt mælk til pensling
Tørret basilikum

Mulige glutenholdige varer du skal være opmærksom på i opskriften:

Glutenfrit mel!
Skinke og pepperoni – nogle typer pålæg kan indeholde gluten, så tjek altid varedeklarationen!

Opskrift:

Opløs salt og sukker i en skål med olivenolie og lunkent vand. Smuldr gæren udi blandingen og opløs den. Tilsæt melet lidt ad gangen indtil dejen hænger godt sammen. Mængden af mel varierer lidt alt efter hvilken type man bruger, men tilsæt mel til dejen er som en god bolledej og kan formes uden at hænge for meget fast.

Form dejen til 14 kugler, og bred dem ud med fingrene på bagepapir. Jeg synes det fungerede bedst bare at gøre det med fingrene i den form jeg ønskede, men man kan selvfølgelig også godt bruge en kagerulle hvis man ønsker det. Lad dejen hæve når de er formet til cirkler i ca. 30. minutter.

Når dejen har hævet, smøres der tomatsauce på halvdelen af cirklerne, men vær opmærksom på ikke at putte det på helt ud til kanten. Herefter puttes fyldet på. Jeg havde valgt pepperoni, skinke, ost og champignon, samt et drys oregano.

Fold den anden side af cirklen hen over fyldet, og tryk kanterne lidt sammen. Jeg penslede med æg og dryssede med basilikum, men jeg vil tro at æg også vil gøre sig glimrende til det.

Bag pizzaerne i ca. 15 minutter, og fjern dem fra bagepapiret over på et nyt bagepapir så de ikke bliver bløde af væden fra tomatsaucen.

Herefter – nyd!

17 comments
  1. Efter at have levet “alene” med cøliaki i et godt stykke tid, besluttede jeg mig for, lige at søge nettet igennem.. -jeg føler mig heldig, at jeg må følge med i dine oplevelser med sygdommen, så er jeg ligesom mere normal.. Tak for det!

    Jeg er så heldig at være i besiddelse af en skøn veninde, som arbejder i en bogforhandler. Hun ringede mig op en dag, fordi de fik en ny bog hjem, og om hun ikke skulle købe den til mig med det samme. Bogen kom så hjem i går – og den er skøn! Ville egentligt bare dele det med dig (og andre der følger med).. Opskriftsbogen er naturlig glutenfri og er delt ind i morgenmad, frokost, bagværk, aftensmad og desserter – OG så er opskrifterne ekstremt allergivenlige, hvis man har brug for at undgå andre fødevarer..
    http://www.gucca.dk/boeger/laekre-opskrifter-fri-for-gluten-og-mejeriprodukter_189492.html

    1. Hej Cille,

      Tak for din fine kommentar. Jeg synes også det er lidt hårdt at være alene med cøliaki i perioder, og derfor synes jeg det er så rart at samle alle de gode opskrifter ét sted. Så har jeg min egen “succes-kogebog”, og hvis andre kan få glæde af dem er det bare dejligt!

      Bogen lyder rigtig spændende – jeg vil bestemt kigge nærmere på den.
      Jeg håber du fortsat vil følge med på min side:)

      – Sofie

  2. hejsa Sofie
    Du skriver ikke noget om bage temp.?? er det 15 min. ved 200 grader?
    kh Annette

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