Gluten-free, lactose-free and vegetarian Danubio pizza. Soft dough made with a mix of gluten-free flours and gluten-free sourdough starter, filled pizza-style with mozzarella and eggplant.
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Prepare the dough: in a bowl combine the gluten-free flour and the refreshed sourdough starter.
Add the lukewarm water, extra-virgin olive oil, honey and salt; knead until you obtain a smooth, soft mixture.
Cover the dough and let it rise until doubled in size (times vary depending on the strength of the sourdough starter; roughly several hours).
Prepare the filling: slice the eggplant and cook it (grill or sauté in a pan) with a drizzle of oil and a pinch of salt.
Cut the well-drained mozzarella into cubes and season with oregano.
Take the risen dough, shape evenly sized dough balls and flatten them slightly.
Fill each piece with a little mozzarella and eggplant, seal into stuffed balls and arrange them touching on a baking tray, leaving space for the second rise.
Let the balls rest on the tray for a second rise until they join together forming the Pizza Danubio.
Brush the surface with extra-virgin olive oil or plant-based milk.
Bake in a preheated oven at 180-200°C for about 40-60 minutes or until golden and fully cooked.
Remove from the oven, let cool slightly and serve in pieces.
Note: mace is optional and can be omitted if not preferred.
Mixing bowl
Baking tray
Pan or grill for cooking the eggplants
Pastry brush
Italia
| Energy (kcal) | 201.79 |
| Carbohydrates (g) | 33.41 |
| of which Sugars (g) | 2.44 |
| Fat (g) | 4.37 |
| of which Saturates (g) | 2.24 |
| Protein (g) | 6.54 |
| Fiber (g) | 2.25 |
| Sale (g) | 0.52 |
