Gluten-free Kimchi Tarte Flambée
Serve
2
Level
Normal
Preperation
90 min.
Ingredients
420 g Gluten-free flour
3 tsp Xanthan gum (optional, check if your flour blend already includes it)
9 g Active dry yeast
6 g Sugar
9 g Sea salt (or Kosher salt)
270 ml Warm water (approx. 35°C)
63 g Extra virgin olive oil
Bibigo-Kimchi: Chopped and well-drained
2 Organic eggs
1 Avocado: Sliced
Peanut Chili Crisp: (Peanut chili oil for drizzling)
Maldon Sea Salt
Instructions
Stir the warm water, sugar, and yeast together. Let it sit for 5–10 minutes until it becomes frothy/foamy.
Combine the flour, xanthan gum, and salt with the yeast mixture and olive oil. Knead for 3–5 minutes until the dough is smooth. Cover and let it rise in a warm place for 45–60 minutes.
Preheat your oven to 260°C (500°F). Roll out the dough on a lightly floured surface.
Transfer the dough to a baking tray and top generously with the drained, chopped kimchi.
Bake for 8–10 minutes until the crust is firm and starting to set.
Briefly remove the pizza from the oven. Crack the eggs onto the pizza and arrange the avocado slices. Return to the oven for another 3–4 minutes, or until the egg whites are set but the yolks remain slightly runny.
Finish the pizza with a generous drizzle of Peanut Chili Crisp and a sprinkle of Maldon Sea Salt.
