Gluten-Free Pizza Tongues
Description: Gluten-free pizza tongues that are no-rise, no-yeast, super crunchy, and ready in under 40 minutes. They get their name *lingue* ("tongues") from their long shape!
Ingredients
- 500g Caputo Fioreglut
- 400g water
- 30g olive oil
- 15g salt
- Cornmeal (for dusting)
- Passata di pomodoro
- Salt
- Olive oil
- Oregano
Instructions
- Mix the flour and water, then add salt and olive oil and keep mixing until the dough comes together.
- Form small dough balls.
- On a surface dusted with cornmeal, stretch each one into a long "tongue" shape (the cornmeal gives the bottom the best texture!!)
- Arrange on an oiled tray.
- Season your passata with salt and olive oil, then spread it generously on top.
- Add oregano and a final drizzle of olive oil.
- Bake at 450°F for about 20 minutes, or until super crunchy.