INGREDIENTS:
For the dough:
- 150 g Bake-Free Scone - doughnut flour mixture
- 150 g lukewarm water
- Himalayan salt, pizza spice mix to taste
- 1 tablespoon of coconut oil for greasing the pan (8 g)
For the topping:
- 70 g Olive tomato sauce
- 50 g of boiled corn
- 40 g of olives
- 3 cherry tomatoes (31 g)
- 25 g red onion
- 20 g vegetable cheese
PREPARATION:
Mix the ingredients for the dough and let it rest for 5 minutes. Roll it out on a dry surface to the size of the pan (for us, it is 22-28 cm in diameter). Place the dough in the lightly oiled pan and prick it with a fork in a few places. Bake on medium heat, covered, for 5 minutes, then spread the tomato sauce on top and sprinkle with the toppings, except for the cheese. Bake for about 10 minutes under the lid, sprinkle with the grated cheese and let it melt nicely (under the lid). Cut into 8 equal slices.
@millandfolks Pan glutenfree pizzzzaaa 🍕 #millandfolks #veganrecipes #glutenfreepizza #glutenfreepizzarecipe ♬ Bright and cheerful waltz inspired by Italy - MIZUSATO Masaki
