Pizza is one of the symbols par excellence of Italian cuisine, a dish capable of brightening up evenings with friends, a family lunch, but also perfect for snacks or aperitifs. Yet pizza is a major challenge for both those with diabetes and those with celiac disease, albeit for completely different reasons.
For those with diabetes, pizza is a challenge for blood glucose control as it is one of the most difficult foods to predict in terms of short-, medium- and long-term blood glucose rise. So we should always be careful when consuming it!
For those with celiac disease, pizza is a challenge because the crispness of the dough is hardly comparable to pizzas made with conventional flours.
Despite the challenges, Pizza with Potatoes is definitely one of a thousand ways to prepare this iconic dish and I hope it gives you a moment of joy. Try it out and let me know how the experience went.
Pizza with potatoes
68.27g carbohydrates per 100g of baked pizza without topping
Ingredients for the pizza base
- 450g flour mix for bread, brand Nutrifree**
- 450g water
- 250g potatoes (weight of cooked and peeled potatoes)
- 250g cherry tomatoes
- 50g buckwheat flour*
- 50g wholemeal rice flour*
- 20g brewer’s yeast
- extra virgin olive oil, fine and coarse salt, oregano
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, place the dough in the mixing bowl to rise for about 2 hours.
- Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
- Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
- Now divide the dough into 4 parts, lay each part on a baking tin covered with parchment paper; let the pizzas rise for as long as it takes to heat the oven, then bake them at 220°C until ¾ done.
Adding tomato to pizza
- Remove the pizza from the oven, top it with tomato sauce, mozzarella and oregano and finish cooking for the remaining time. In total it should be about 25 minutes.
Adding mozzarella
We topped the pizza in a simple way, but you can let your imagination guide you to create flavour combinations according to your preferences.
The ready-to-eat pizza
Version with gluten of Pizza with potatoes
Prepare the dough with 500g wheat flour and knead it with 300g water.
