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.
Why this dish is good for you
Amaranth is a complete protein and gluten-free. Mushrooms (e.g., champignons) boost the immune system. Arugula has antioxidant and anti-inflammatory properties. Parmesan provides calcium. This dish is high in protein, immune-boosting, and rich in fiber.
Ingredients
- Amaranth150 g
- Rice50 g
- Water150 g
- Yeast0.5 Stück
- Olive Oil (Extra Virgin)7.5 g
- Salt2.5 g
- Mushrooms150 g
- Tomatoes100 g
- Arugula50 g
- Parmesan30 g
Method
- 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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