Ingredients

• For the dough
  • 100g gluten-free flour
  • 5g psyllium husk
  • 2g salt
  • 1g dry yeast
  • 1g herbs de Provence
  • 95g water
  • 10g olive oil
• For the toppings
  • 100ml tomato sauce or red pesto
  • 1 slice of ham
  • ½ mozzarella ball
  • 1 handful of shredded cheese
  • 1 pinch of herbs de Provence

Steps

Mix all the dry ingredients for the dough. Add the water and oil, then mix again with a spoon. Cover and set aside for 30 minutes.

Preheat the oven to 250℃. Oil the cast iron pan and set it on the stove on medium heat. The dough should now be elastic enough that it doesn’t fall apart, and dry enough that it doesn’t stick to the hands. Knead it well, form a ball and place it on a floured surface. Flatten the dough using a rolling pin until it reaches the inner diameter of the cast iron pan, then transfer it carefully to the pan. Be careful, it is very hot!

All stovetops are different. Ideally, you want to hear a light sizzle as the dough hits the hot surface. If the temperature is too low, the pizza might stick. If it is too high, it might burn. Experiment, and take notes for next time.

Spread the sauce with a table spoon, then add the pieces of ham and mozzarella, the shredded cheese and the herbs de Provence. Check the texture of the dough by carefully lifting the side of the pizza with a spatula. When the whole surface of the pizza can be lifted off the pan, turn off the stove and place the pan in the oven for 15 minutes.

Notes

I use plain white flour from the brand freee, as it is readily available in grocery shops where I live. If you use a different type of flour, you may have to adjust water amounts to reach the desired texture.

A watery tomato sauce can turn your pizza soft and sticky. You can reduce the sauce to thicken it before use. Red pesto also works great as an alternative.

Mozzarella must be drained with kitchen towel, so it doesn’t release its liquid during cooking.