Gluten-Free Fit Pizza



For base

  • 1 egg
  • 3 tablespoons strained yogurt (75 g)
  • 90 g chickpea flour
  • 1 tablespoon of olive oil (10 g)
  • 1 teaspoon salt

For topping

  • 100g tomato puree
  • 1 tablespoon 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
  1. Beat the eggs, strained yogurt and salt with a whisk.
  2. When it has a smooth consistency, slowly add the flour and knead and bring into shape.
  3. Spread the pizza dough into a lightly greased pan.
  4. 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.
  5. Put a baking paper on a baking tray and place the pizza base on the baking paper.
  6. Mix the tomato puree, garlic, olive oil, salt, water and spices in a bowl.
  7. Spread the mixture on top of the base of the pizza and place the sliced mozzarella on the pizza base.
  8. Cook for about 10-15 minutes in the oven preheated to 180 degrees until the cheese melts.
  9. Decorate with basil leaves before you serve.

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