Gluten-Free Fit Pizza

5. Period : Regular Foods

Gluten-Free, Medium Difficulty, Oven

Ingredients

Recipe

For base

1 egg
3 tablespoons strained yogurt (75 g)
90 g chickpea flour
1 tablespoon Livvy Olive Oil (10 g)
1 teaspoon salt

For topping

100g tomato puree
1 tablespoon Livvy Olive Oil (10g)
1 tablespoon water
3 garlic cloves
1 teaspoon black pepper
1 teaspoon thyme
½ teaspoon salt
60g mozzarella
2-3 basil leaves

Beat the eggs, strained yogurt and salt with a whisk.
When it has a smooth consistency, slowly add the flour and knead and bring into shape.
Spread the pizza dough into a lightly greased pan.
Close the lid of the pan, first cook the bottom part on low heat. Then turn the dough with the help of a plate and cook the opposite side.
Put a baking paper on a baking tray and place the pizza base on the baking paper.
Mix the tomato puree, garlic, olive oil, salt, water and spices in a bowl.
Spread the mixture on top of the base of the pizza and place the sliced mozzarella on the pizza base.
Cook for about 10-15 minutes in the oven preheated to 180 degrees until the cheese melts.
Decorate with basil leaves before you serve.

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