INGREDIENTS FOR THE DOUGH:
- 200 g Bake-Free low carb golden bread flour mixture
- 280 g lukewarm water
- half a packet of baking powder (6 g)
- salt, pizza spice mix, garlic taste
For the sauce:
- 150 g carrots (cleaned)
- 1 head of red onion, sun-dried tomato
- 100 g of tomato sauce with basil
- sun-dried tomatoes in oil
- 10 g gluten-free brewer's yeast flakes
- salt, pizza spice mix, garlic granules to taste
PREPARATION:
For the spread, finely chop the onion and carrot in a knife chopper. fry in a lightly oiled pan. Add the chopped sun-dried tomatoes, spices, tomato sauce and brewer's yeast flakes. Mix the ingredients for the dough and let it rest for 10 minutes. Roll it out on a dry surface into a rectangle (I got 26x36 cm), spread it with the sauce and roll it up from the shorter side. Cut into 8 equal pieces with a sharp knife and place them on a baking sheet lined with silicone baking paper. Bake in a preheated oven at 180 degrees for 30 minutes, bottom-up.
