A Healthy Pizza – everyone happy
This week’s recipe is again very simple. It has two versions: one if you want to make everything from scratch. And one if you don’t have much time and want a healthy dinner ready in no time.
The first version starts with making your own pizza crust:
- Mix 420g gluten-free four (rice flour, quinoa flour, buckwheat flour) with 4,5 tea spoons of baking powder, a pinch of salt. Then add one cupe of lukewarm water and 2 table spoons of olive oil. You may optionnally add a spoon of honey, but that’s not necessary.
- Knead the dough well with your hands until you have a pizza dough that you can shape into a flat pizza. If too sticky, add some flour
- Once you have a pizza crust, pour a little organic tomato “Passata” on crust + oregano (and also pepper and salt if you wish)and put this in a preheated oven. When the crust becomes slightly golden brown, remove from the oven.
- Now add your vegetables of choice (for example: bell pepper, asparragus, cherry tomatoes, marinated artichoke, courgette, aubergine, olives, …)
- On top of your vegetables add some slices of vegan cheese, or vegan mozzarella and add some more spices if you like (basil, oregano, paprika)
- 5 more minutes in the over, and ready!
Left: kids version with orange bell pepper and pineapple. Right: the adult version with a bunch of vegetables.
Version 2 if you have less time: you may find ready-made gluten-free pizza dough at most supermarkets now (Colruyt, Delhaize, Carrefour, Bio-shop). If you can’t find vegan cheese, and you’re not strictly vegan, then go for mozzarella di Buffala. Or zero lactose mozzarella.