{"id":9819,"date":"2016-01-19T22:26:32","date_gmt":"2016-01-19T22:26:32","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9819"},"modified":"2023-04-06T17:54:27","modified_gmt":"2023-04-06T17:54:27","slug":"chi-sa-resistere-alla-pizza-con-le-patate","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/chi-sa-resistere-alla-pizza-con-le-patate\/","title":{"rendered":"Who can resist Pizza with potatoes?"},"content":{"rendered":"<p><strong>Pizza<\/strong> 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 <strong>pizza is a major challenge for both those with diabetes and those with celiac disease<\/strong>, albeit for completely different reasons.<\/p>\n<p>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!<\/p>\n<p>For those with celiac disease, pizza is a challenge because the crispness of the dough is hardly comparable to pizzas made with conventional flours.<\/p>\n<p>Despite the challenges, <strong>Pizza with Potatoes<\/strong> 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.<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Pizza with potatoes<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>68.27g carbohydrates per 100g of baked pizza without topping<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the pizza base<\/strong><\/span><\/h2>\n<ul>\n<li>450g flour mix for bread, brand Nutrifree**<\/li>\n<li>450g water<\/li>\n<li>250g potatoes (weight of cooked and peeled potatoes)<\/li>\n<li>250g cherry tomatoes<\/li>\n<li>50g buckwheat flour*<\/li>\n<li>50g wholemeal rice flour*<\/li>\n<li>20g brewer\u2019s yeast<\/li>\n<li>extra virgin olive oil, fine and coarse salt, oregano<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>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.<\/li>\n<li>Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.<\/li>\n<li>Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.<\/li>\n<li>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\u00b0C until \u00be done.<\/li>\n<\/ol>\n<div id=\"attachment_130\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1451_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-130\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-130\" class=\"wp-image-130 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1451_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"Uno_Chef_per_Gaia_ricetta_Pizza\" width=\"500\" height=\"334\" \/><\/a><p id=\"caption-attachment-130\" class=\"wp-caption-text\">Adding tomato to pizza<\/p><\/div>\n<ol start=\"5\">\n<li>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.<\/li>\n<\/ol>\n<div id=\"attachment_131\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1460_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-131\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-131\" class=\"wp-image-131 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1460_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"Uno_Chef_per_Gaia_ricetta_Pizza_senza_glutine\" width=\"500\" height=\"334\" \/><\/a><p id=\"caption-attachment-131\" class=\"wp-caption-text\">Adding mozzarella<\/p><\/div>\n<p>We topped the pizza in a simple way, but you can let your imagination guide you to create flavour combinations according to your preferences.<\/p>\n<div id=\"attachment_132\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1510_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-132\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-132\" class=\"wp-image-132 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1510_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"Uno_Chef_per_Gaia_pizza_senza_glutine\" width=\"500\" height=\"334\" \/><\/a><p id=\"caption-attachment-132\" class=\"wp-caption-text\">The ready-to-eat pizza<\/p><\/div>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of Pizza with potatoes<\/strong><\/span><\/h3>\n<p>Prepare the dough with 500g wheat flour and knead it with 300g water.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":6973,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1528],"tags":[2224,2221,2223,2225,2227,2226,2222,2133,1911,1327,1581,2027,1559],"class_list":["post-9819","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pane-e-lievitati-en","tag-egg-free-recipes","tag-gluten-free-pizza","tag-gluten-free-pizza-with-potatoes","tag-gluten-free-with-carb-count","tag-italian-gluten-free-pizza","tag-nut-free-recipes","tag-pizza-with-potatoes","tag-recipes-with-carb-count","tag-senza-frutta-a-guscio-en","tag-senza-glutine-en","tag-senza-uova-en","tag-vegetarian-recipes","tag-vegetariana-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Who can resist Pizza with potatoes? 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