Gluten-free turkey meatball pizzas

Ingredients:

Pizza

• 120g uncooked ground turkey sausages, casing removed
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 can of canned tomatoes in their own juice, no salt added (425 g)
• 4 to 5 basil leaves, plus more for garnish
• 1 tbsp. grated mozzarella
• 2 tbsp. l. grated parmesan

Gluten-free pizza crust

• 2 large potatoes (about 400 g)
• 1/3 cup warm water (approx. 40°C)
• 2 tsp. agave syrup or honey
• 7 g active dry yeast
• 1 cup white rice flour
• 1/2 cup tapioca starch
• 1 large egg white
• 1 tbsp. l. olive oil

Preparation:

1. Gluten-free pizza doughIn a medium saucepan, cover the potatoes with water. Bring to a boil and simmer until tender, about 25 minutes; remove from heat. When the potatoes are cool enough to handle, peel them and press them through a masher. You should have about 2 cups of puree. Set aside.
2. Combine warm water, agave syrup, and yeast in a measuring cup or small bowl. Let stand until a light layer of foam appears on top, 3 to 5 minutes. (If it doesn't, discard the mixture and try again with a fresh batch of yeast.)
3. Place the potatoes, rice flour, tapioca starch, and 0.75 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until all ingredients are combined and a fine, crumbly flour forms. Continuing to mix at medium speed, add the egg whites and butter, then slowly pour in the yeast mixture. Mix until the dough is smooth (it will be slightly sticky). Cover the bowl tightly with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 hour and 30 minutes.
4. Form the dough into 2-4 balls for small or medium pizzas, then continue baking or wrap tightly and freeze. The dough can be refrigerated for up to 1 month. Thaw the dough at room temperature, then shape it into the desired shape and bake.
5. Make pizzasPlace a pizza stone or baking sheet on a rack in the lower third of the oven and preheat to 250°C (450°F). Divide the dough into 4 pieces. Spray 2 baking sheets with cooking spray and roll each piece into a circle.
   
   Place the baking sheet on the preheated stone and bake until the crust is golden brown on the bottom and around the edges, about 10 minutes for a softer crust or about 15 minutes for a firmer crust. Remove from the baking sheet and let cool slightly.
6. Form the sausage meat into very small balls, using about 1 teaspoon per meatball (it's easiest to shape with wet hands). Heat the oil in a medium skillet over medium-high heat. Add the meatballs and cook until browned on all sides, turning as needed (about 5 minutes). Set the meatballs aside.
   
   Add the garlic to the skillet and cook gently until fragrant, about 30 seconds. Add the tomatoes, 1/2 cup water, basil, and 1/4 teaspoon salt. Bring to a boil, then simmer until the sauce begins to thicken, about 10 minutes. Return the meatballs to the skillet and continue to simmer over low heat until the sauce is very thick, 3 to 5 minutes. Remove from heat. The sauce can be made ahead and refrigerated for up to 2 days.
7. Spoon the sauce and meatballs onto 4 pizzas. Sprinkle evenly with mozzarella. Bake one pizza sheet at a time on a preheated stone until the crust is golden brown and the cheese is melted, 8 to 10 minutes. Sprinkle each pizza with Parmesan cheese and garnish with basil leaves.
   
   

   Chef's advice

   
   The dough for this recipe is easy to make, and the secret ingredient is the potato, which gives the dough the perfect texture and flavor, and is also rich in potassium. You'll need a potato masher to prepare the potatoes, but this gluten-free dough recipe is so good that it's worth the small investment.
   
   For a quick weeknight dinner, make the bases on the weekend, and you'll always have a partially cooked base on hand to top with your favorite fillings..
   
   Recipe Gluten-free flatbread.