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Gluten-free Zuchinelli pizza from chick peas flour

Name: Gluten-free Zuchinelli pizza from chick peas flour
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: For 2-3 servings
Ingredients: 300 g Rapunzel chick peas flour, roastedl703240,1; 500 ml water; 1 tbs Rapunzel seasalt, atlantic; Pepper to taste; ½ tsp paprika powder; 2 tbs Rapunzel frying oil; 1 zucchini; 1 tbsp Rapunzel Pine kernels; 150 g vegan herb cream cheese; ½ glass Rapunzel Kalamata olives violet, without stone in brine; 8 Rapunzel dried tomatoes in olive oil; basil; salt & pepper

Justina Wilhelm

30 Min.

For 2-3 servings

Vegan

Info

Perptime 15 Min.
Resttime 120 Min.
Baketime 15 Min.

Ingredients

Portions

For the dough:

300 g Rapunzel chick peas flour, roastedl703240,1
500 ml water
1 Atlantic sea salt fine
Pepper to taste
1 tsp paprika powder
2 Frying oil

For the topping:

1 zucchini
1 tbsp Rapunzel Pine kernels
150 g vegan herb cream cheese
1 Kalamata olives violet, pitted in brine
8 Dried tomatoes in olive oil aromatic-spicy
basil
salt & pepper

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix the chick peas flour with water and spices until a liquid dough is formed. Place the oil in a pan and heat at medium heat. Using a small ladle, pour the dough into the pan and form small round pizzas. Spread the dough out with a spoon. Fry on both sides until golden brown.

Spiral the zucchini, roast the pine kernels in the pan without oil. Spread the pizza with cream cheese, sprinkle with spirelli, olives, tomato and basil leaves. Season with salt and pepper.

USED RAPUNZEL PRODUCTS

Frying oil

Atlantic sea salt fine

Kalamata olives violet, pitted in brine

Dried tomatoes in olive oil aromatic-spicy