PRAIANO PIZZA

While writing my new book Nina Capri, I became so obsessed with how pizza was made that I would quiz pizza chefs in every restaurant I visited. In the small seaside town of Praiano, on the Amalfi coast, I was surprised to come across gluten-free pizza at the renowned pizzeria La Brace, where the chefs were kind enough to teach me a few tips. I will never forget speaking in French to the waiter who would translate my questions into Italian for the chef Claudio.

Here, I have included two gluten free pizza bases. For version one, I created a wheat flour substitute that helps to make a good ‘pretend’ wheat-tasting base. The second is a very quick option using chickpea flour. Psyllium husks can be found at health food shops. Both can be served with the toppings of your choice.

 

Gluten-free pizza base one

2 1/2 tsp fresh yeast

1 tbsp tepid water

35g ground almonds

1 level tbsp psyllium husks

1 tsp gluten-free baking powder,

heaped

1 tsp sea salt

295ml tepid water

1 tsp honey

1 tbsp plus 2 tsp extra

virgin olive oil

for the flour blend

220g rice flour, plus extra

for dusting

50g potato starch

20g tapioca flour

15g chickpea flour

 

 

Gluten-free pizza base two

Makes 2 pizza bases

90g chickpea flour

1/2 tsp turmeric

1/4 tsp paprika

120ml water

1 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

 

Base one method

In a small bowl, add the yeast and 1 tablespoon of tepid water and leave for 5 minutes.

Combine the ingredients for the flour blend in a bowl and measure out 225g. Place the measured amount into a large bowl with the ground almonds, psyllium husks, baking powder and sea salt. Use a spatula to stir in the yeast mix, then gradually incorporate 295ml of tepid water, followed by the honey and olive oil. Beat well for about 5 minutes to form a wet dough. Transfer the dough to a clean bowl, cover with cling film and leave to rise for about 1.5 hours, by which point the dough will have formed bubbles.

Preheat the oven to 180°C/350°F/Gas mark 4, and line 2 baking trays with baking parchment. On a lightly floured surface, roll the dough into 2 large even pizza circles, about 1cm thick. Divide between the 2 prepared trays and bake for about 20–25 minutes. Remove and increase the heat on the oven to its highest setting. Scatter the pizza bases generously with your chosen toppings and bake for another 10–12 minutes, until cooked. Serve immediately.

 

Base 2 method

In a bowl, combine the flour and spices. Slowly stir in 120ml of water and season with salt and pepper. Heat the olive oil in a large frying pan over a medium–high heat, spoon about half the batter into the pan to give you a base that is 1cm thick, then spread the batter out evenly. Cook for 1 minute until golden, then turn over and cook the other side for another minute. Repeat with the remaining batter to make 2 bases.

Preheat the oven to 200°C/400°F/Gas mark 6, and line 2 baking trays with baking parchment. Transfer the pizza bases to the prepared trays and scatter generously with your chosen toppings. Bake for 10–12 minutes, until cooked. Serve immediately.

This recipe is taken from Nina’s new, Capri-inspired cook book, Nina Capri which you can buy here!

52736_ORIO_NCA_CVJKT_39.pdf

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