Gluten-Free Amaranth Pizza with Mushrooms and Arugula

A healthy and crispy pizza with a base made from gluten-free amaranth flour, topped with umami-rich mushrooms, fresh arugula, and Parmesan. A vegetarian main dish.

• 25 minutes (+ Gehzeit + Backzeit)
• 2 servings
• Main course

• vegetarian
• antioxidant
• supports the bones

Ingredients

• 150 g Amaranth
• 50 g Rice
• 150 g Water
• 0.5 piece Yeast
• 7.5 g Olive Oil (Extra Virgin)
• 2.5 g Salt
• 150 g Mushrooms
• 100 g Tomatoes
• 50 g Arugula
• 30 g Parmesan

Instructions

1. For the dough, knead amaranth flour, rice flour, yeast, 0.25 tsp salt, and warm water in a bowl until a smooth dough forms. Let it rise covered in a warm place for about 30 minutes.
2. Preheat the oven to 200°C (fan). Roll out the dough thinly and place it on a baking sheet lined with baking paper.
3. Spread pureed tomatoes over the dough. Distribute mushroom slices on top. Drizzle with 1 tbsp olive oil and optionally sprinkle with grated Parmesan.
4. Bake for about 15-20 minutes until the dough is crispy and the topping is golden brown.
5. Garnish with fresh arugula after baking and serve immediately.

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