Gluten-free rice and corn pizza with vegetables

Ingredients

For 1 serving

• Rice flour50 g
• Cornstarch30 g
• Active dry yeast2 g
• Chopped tomatoes80 g
• Light mozzarella60 g
• Bell peppers80 g
• Zucchini80 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose

In season: June – September

Method

1. In a bowl mix the rice flour, cornflour, dried yeast and a pinch of salt; add half the oil and lukewarm water a little at a time (roughly the weight of the flours), stirring with a spoon until you have a thick, smooth batter.
2. Pour it onto a tray lined with baking paper and spread it with the back of a wet spoon into a disc about 7 mm thick. Cover with a tea towel and leave to rise for 60 minutes in a warm place, until puffy and full of little bubbles.
3. While it rises preheat the oven to 230 °C (conventional). Wash the peppers and remove seeds and membranes, wash and trim the courgettes and slice them thinly; season the chopped tomatoes with salt; tear the light mozzarella and let it drain.
4. Bake the base at 230 °C for 10 minutes, until dry on top.
5. Top it with the tomato, vegetables and mozzarella and bake for another 10 minutes, until the vegetables are just tender and the edge golden. Finish with the remaining oil.