for 1 bottom :
- 60 ml of water
- 2 tbsp olive oil
- 1 pinch of salt
- 1 tbsp pizza seasoning
- 1/2 tbsp oregano
- 100 gr GLUTEN-FREE FLOUR NO-RISK
Mix all ingredients for 5 minutes until a homogeneous dough.
Let the dough rest for 10 minutes at room temperature.
Re-knead for 1 to 2 minutes. Flatten the dough and place it between 2 sheets of baking paper.
Roll it out slowly with a rolling pin.
Grease a pizza plate and place the dough in the tin.
Let rest again for 10 minutes.
Brush the pizza base with olive oil and finish as you wish.
Bake the pizza for 15 minutes in a preheated oven at 210°C.