Gluten-free pizza with fennel and burrata

When I order or make a pizza, I often choose a pizza rosso. In other words: a pizza with tomato sauce as a base, such as this pizza with prosciutto crudo and Parmesan cheese. This time the weather was nice and I wanted to use lemon zest in my pizza, with a lot of cheese. That became this gluten-free pizza with fennel and burrata. It has a lot of fresh flavors with the creaminess of the burrata, so good!

I’m curious what you think of the recipe. Please let us know in the comments!

What do you need for 1 gluten-free pizza with fennel and burrata?

The gluten free pizza dough

• 120 grams gluten-free flour + extra for dusting
• 1 teaspoon xanthan gum
• a generous pinch of salt
• 3 tablespoons of olive oil
• 100 ml lukewarm water
• 1 tablespoon of granulated sugar
• 4 grams of dried yeast

For the topping

• 1 ball of mozzarella of 125 grams
• 1 tbsp pesto genovese
• 1/2 fennel
• juice of 1/4 lemon
• 4 tbsp olive oil
• Handful of arugula
• 10 grams of pine nuts
• 1 ball of burrata of 150 grams
• Lemon zest of 1/4 lemon

How are you?

Preheat the oven to 70 degrees. We will use the oven later as a warm place where the dough can rise.

Place the flour, xanthan gum, salt and olive oil in a large mixing bowl. Put the sugar and warm water in a measuring cup, then add the dried yeast, mix to dissolve the yeast and let stand for 1 minute. Pour the yeast mixture into the flour little by little and mix with a dough hook in the meantime. Mix this for 5 minutes. Make a nice ball of dough, put it back in the mixing bowl, grease it a little with oil and cover it with a damp tea towel. Turn on the oven out, only then do you put the mixing bowl with the dough (and over it the tea towel!) in it. Let the dough rise in the oven for 3 hours and then remove the mixing bowl.

Preheat the oven to 220 degrees – I use a combination oven and grill setting, which works best. Then place a pizza stone high in the oven and let it get quite hot.

Knead the dough well again and dust your countertop with flour. Roll out the gluten-free pizza dough with a rolling pin to form a circle.

Now let’s prepare the rest of the pizza toppings. Finely slice the half fennel (or use a mandoline). Put the fennel in a bowl and add the lemon juice, olive oil and arugula. Season with salt and pepper. Put away. Toast the pine nuts until they are light brown. Put away. Let the burrata drain.

Divide the mozzarella over the pizza base and then slide it into the oven. Bake the pizza for 9-10 minutes and turn it halfway through 180 degrees, so that the pizza browns evenly all over.

Then remove the pizza from the oven. Divide the fennel over the pizza. Tear the burrata into pieces and divide over the pizza as well. Finish with the pine nuts, some lemon zest and salt and pepper.