Ingredients for 2 pizzas:
For the green pea pasta:
- 50 g Mill & Folks Green pea flour
- 50 g of water
- Himalayan salt, garlic granules to taste
- 50 g of Mill & Folks Red lentil flour
- 50 g of water
- Himalayan salt, garlic powder to taste
For the topping (for 2 pizzas):
- 4 tablespoons of tomato sauce with basil (65 g)
- 100 g cooked black beans (raw 50 g)
- 2 porcini mushrooms (76 g)
- a few drops of lemon juice
- half a spring onion (15 g)
- 1 onion (40 g)
- half a hot pepper (12 g)
- half a bell pepper (40 g without seeds)
- 50 g of olives
- Himalayan salt
Preparation:
Mix the ingredients for the pizza dough and spread it with a wet spoon on a baking sheet lined with baking paper (~19 cm in diameter). Bake in a preheated oven at 180°C for 10 minutes, with top-bottom heating. For the topping, cut the mushrooms into slices and put them in boiling lemon water for 1-2 minutes, then rinse them with cold running water. You can skip this step, but the pizza will spend a short amount of time in the oven, so the mushrooms will be softer this way. As soon as you have taken out the dough, carefully separate it from the baking paper with the help of a wide knife, then spread it thinly with tomato sauce and put the toppings on it and sprinkle with a little salt. Put it back in the oven for 5 minutes at 230°C with top-bottom baking.
