{"id":57170,"date":"2016-03-09T07:00:07","date_gmt":"2016-03-09T06:00:07","guid":{"rendered":"https:\/\/www.lacassataceliaca.it\/?p=57170"},"modified":"2019-03-24T12:46:55","modified_gmt":"2019-03-24T11:46:55","slug":"pizza-avec-champignons-et-fromage-sans-gluten","status":"publish","type":"post","link":"https:\/\/www.lacassataceliaca.it\/fr\/pizza-avec-champignons-et-fromage-sans-gluten\/","title":{"rendered":"Pizza avec champignons et fromage sans gluten"},"content":{"rendered":"

 <\/p>\n

\"Pizza
Pizza avec champignons et fromage sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Depuis presque deux ans que j’ai mon levain sans gluten je me rends compte que je ne l’ai jamais utilis\u00e9 pour faire de la pizza ou des galettes, seulement du pain.<\/p>\n

Le moment est arriv\u00e9 et voil\u00e0 une superbe pizza avec champignons et fromage sans gluten<\/strong>.<\/p>\n

\"Pizza
Pizza avec champignons et fromage sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

En italien je\u00a0l’ai appel\u00e9e pizza Valtellinese<\/strong> (c’est-\u00e0-dire de la Valtellina, au nord de l’Italie) pour le type de fromage choisi, la fontina, et en origine les c\u00e8pes, mais comme il n’est pas saison de c\u00e8pes et que j’en ai pas trouv\u00e9 de congel\u00e9s, j’ai mis des champignons\u00a0de Paris.<\/p>\n

Pizza croustillante, savoureuse, tr\u00e8s bonne et tr\u00e8s ressemblante \u00e0 celle avec gluten.<\/p>\n

Enjoy!<\/p>\n

\n
\"PizzaIngr\u00e9dients pour 1 pizza<\/h5>\n

50 g levain sans gluten<\/p>\n

50 g Mix pizza sans gluten Nutrifree<\/p>\n

150 g Mix pain et pizza sans gluten Molino Dallagiovanna<\/p>\n

150 g eau<\/p>\n

1 c\u00e0c miel<\/p>\n

1 pinc\u00e9e de sel<\/p>\n

2 c\u00e0s huile d’olive<\/p>\n

pour la garniture:<\/p>\n

Champignons de Paris (ou bruns)<\/p>\n

fromage fontina<\/p>\n

origan<\/p>\n

piment<\/p>\n

huile d’olive<\/p>\n

 <\/p>\n

Proc\u00e9dure<\/h5>\n

 <\/p>\n

\n

L’apr\u00e8s-midi avant:<\/p>\n

Rafraichir le levain<\/p>\n

Le soir \u00e0 21h:<\/p>\n

P\u00e9trir tous les ingr\u00e9dients pour la p\u00e2te, obtenue une p\u00e2te lisse et homog\u00e8ne, couvrir avec du film alimentaire et laisser pousser toute la nuit (avec une temp\u00e9rature en cuisine au dessous de 20\u00b0).<\/p>\n

Le lendemain \u00e0 11h:<\/p>\n

Etaler la p\u00e2te sur du papier cuisson, laissant les bords un peu plus \u00e9pais.<\/p>\n

Laisser pousser jusqu’\u00e0 13h.<\/p>\n

Dorer toute la pizza avec de l’huile d’olive.<\/p>\n

Nettoyer les champignons et les trancher finement.<\/p>\n

Couvrir la surface de la pizza avec les champignons et saupoudrer avec de l’origan.<\/p>\n

Mettre la pierre de cuisson dans le four et le chauffer \u00e0 la temp\u00e9tarure plus haute.<\/p>\n

Cuire la pizza pendant 10′.<\/p>\n

Sortir la pizza du four, garnir avec la fontina rap\u00e9e et du piment.<\/p>\n

Remettre dans le four et cuire encore 4′.<\/p>\n<\/div>\n

\n

\"Pizza<\/p>\n<\/div>\n

<\/div>\n
Conseils<\/h5>\n
\n

Multipliez les ingr\u00e9dients pour obtenir plus d’une pizza.<\/p>\n

Vous pouvez utiliser les farines dans votre placard mais il faut faire attention \u00e0 la quantit\u00e9 d’eau.<\/p>\n

Si dans votre cuisine il fait plus chaud ou qu’on est en \u00e9t\u00e9 mettre la p\u00e2te au frigo pendant la nuit, la sortir le lendemain matin tr\u00e8s t\u00f4t et laisser que la p\u00e2te retourne \u00e0 la temp\u00e9rature ambiante avec de la laisser pousser.<\/p>\n

Si vous n’avez pas de levain utilisez 1 g de levure \u00e0 boulangerie.<\/p>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Depuis presque deux ans que j’ai mon levain sans gluten je me rends compte que je ne l’ai jamais […]<\/p>\n","protected":false},"author":1,"featured_media":57171,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2790],"tags":[3153,2856,2777],"class_list":["post-57170","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza-fr","tag-champignons","tag-levain","tag-sans-gluten"],"yoast_head":"\nPizza avec champignons et fromage sans gluten - La Cassata Celiaca<\/title>\n<meta name=\"description\" content=\"Pizza avec champignons et fromage sans gluten. 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Depuis presque deux ans que j’ai mon levain sans gluten je me rends compte que je ne l’ai jamais 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