List of Ingredients
- 2 3/4 CUPS of gluten-free flour
- 11 OZ. of tomatoes, peeled and diced
- 7 OZ. of zucchini
- 4 1/2 OZ of mozzarella
- 3 OZ. of scamorza cheese
- 2 1/3 TBSP. of fresh brewer's yeast
- Taggiasca olives
- shelled walnuts
- oregano
- garlic
- extra-virgin olive oil
- salt
Method
Sift the flour and knead with 3/4 cup water. Dissolve yeast in 1/3 cup water and add to the flour mixture. Add 1 1/2 tsp. salt and 1 1/2 Tbsp. oil and mix until smooth (for best results, use a kitchen mixer with hook attachment). Let dough rise for around 90 minutes.
Generously coat a round baking tray (12” diameter)with oil. Roll out the dough into a disc and place on the baking tray, pressing into shape with your hands.
Season peeled tomatoes with 2 Tbsp. oil, salt, and oregano. Scatter over the pizza base and let rise for another hour.
Cut the scamorza and mozzarella cheeses into 1/2" cubes and set aside.
Preheat the oven to 375°F.
Slice zucchini and sauté for 2 minutes in a skillet with a drizzle of oil and a garlic clove with the skin on. Remove from the heat and remove the garlic clove.
Scatter zucchini over the pizza crust along with olives to taste, then bake at 375°F for 10-15 minutes.
Remove pizza from the oven and top with scamorza and mozzarella cheeses, and shelled walnuts. Cut into slices and serve.