A PIZZA DE ANIVERSÁRIO DOS ANOS 80 | Agora Sem Glúten | Chef Sandra Freitas

Help keep the channel going, bringing you gluten-free and dairy-free recipes all week long! ✅ Become a channel member and get access to an exclusive chat to ask your questions about the recipes, receive a free ebook and much more:    / @chefsandrafreitas-semgluten   ✅ Or purchase my NEW BREAD EBOOK with Recipes That Always Work! 🔗 https://pay.kiwify.com.br/kvque0g ------------------------------------------------------------------------------------------------------------------------------------------------------------- Welcome to the gluten-free and dairy-free cuisine that everyone loves! 🥐💕 Fluffy breads that really rise, incredible sweets and addictive savory snacks that always turn out right! A new recipe every week for you to make at home! Sign up now and come with me to prove that recipes don't need gluten or dairy to be delicious! 🔥 📝 DOUGH INGREDIENTS: 60g rice flour 50g potato starch 45g cornstarch 25g chickpea flour 15g flaxseed flour 10g salt 3 eggs 8g dry yeast 40g lard or oil 5g xanthan gum 160ml plant-based milk 30ml water for the sponge SAUCE INGREDIENTS: 1 large onion 3 cloves of garlic 2 cans of sardines in oil 2 chopped tomatoes 30ml white wine Olive oil Black pepper Salt 🥣 DOUGH MAKE: Make the sponge with the yeast, 10g of rice flour and 30ml of water. Let it rise until it doubles in size. In a mixer, combine the dry ingredients, add the eggs, oil, and half the milk called for in the recipe. Mix well. Add the yeast sponge and mix again. With the remaining milk, gradually adjust the consistency of the dough, which should be slightly thicker than cake batter. Place the dough in a greased pan (30x20cm). Cover with plastic wrap to prevent the dough from drying out and let it rise until it almost doubles in volume. Cover with the sardine filling, spreading it evenly over the dough. Bake in a preheated oven at 180º for approximately 30-40 minutes. HOW TO MAKE THE SAUCE: Cut the onion into small pieces, place in a pan with a drizzle of olive oil and sauté until translucent. Add the thyme, oregano, and garlic, then the tomatoes, sauté for a few moments and add the white wine. Stir and add the sardines. If you want a thicker sauce, just add 2 or 3 tablespoons of tomato paste. Add salt, pepper, and mix. Let it simmer over low heat for a few more moments, then turn off the heat. 🗓️Shelf Life and Storage: Pizza should be kept refrigerated for up to 3 days. ------------------------------------------------------------------------------------------------------------------------- 🔥 Want to be notified whenever there's a new recipe? ➡️ Join my VIP Group: https://meugrupo.vip/s/33624 ✅ Become a channel member and get access to an exclusive chat to ask your questions about the recipes, receive a free e-book and much more:    / @chefsandrafreitas-semgluten