Ingredients:
For the dough:
- 125 g Mill &Folks Basic bread flour mix
- a quarter packet of powdered yeast (1.8 g)
- 5 g Himalayan salt
- 4 g of sugar
- 100 g lukewarm water
- 5 g olive oil + 2 g for shaping
- pizza spice mix, garlic granules to taste
For the topping:
- 100 g sugar-free coconut yoghurt
- Himalayan salt, garlic granules
- 4 small champignons (100 g)
- 50 g sweet corn
- olives (50 g)
- bell pepper of three colours (110 g)
- 4 cherry tomatoes (57 g)
- hot pepper (10 g)
- red onion (35 g)
- fresh chives
Preparation:
Mix the dry ingredients for the dough, then add the lukewarm water and oil. Bland with a food processor on medium speed for 5 minutes until it is homogeneous and completely smooth.
Leave it to rest in a lightly oiled bowl for 30 minutes, covered with a dishcloth. On thinly oiled baking paper, roll the dough into a thin circle with oiled hands (it was 31 cm in diameter) and pull it onto the baking sheet with the baking paper.
Mix the coconut yoghurt with salt and garlic powder. Then spread it on the dough and put the toppings on it to taste.
Preheat the oven to 200 degrees, then bake for 30 minutes with the bottom-top baking function.
Put the chives on the already baked pizza.
