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Gluten-Free Fit Pizza
40 dak.
4. Period: Solid Foods
Gluten-Free
,
Medium Difficulty
,
Oven
Ingredients
Recipe
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
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.
Our "Bariatric Manifesto" is in all bookstores and everywhere that sells books!
Bariatric Periods
1. Period: Clear Liquid
2. Period: Pureed
3. Period: Dark Pureed and Soft Foods
4. Period: Solid Foods
5. Period : Regular Foods
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RECIPES
Main Course
Starter and Snack
Soup
Drinks
Breakfast
Salad
Dessert
SHOP
BARIATRIC SUPPORT GROUP
ABOUT
BARIATRIC MANIFESTO
BARIATRIC BLOG
Search
Search