Gluten-free Zuchinelli pizza from chick peas flour

Details

15 min

2 h

15 min

vegan

Justina
(Wilhelm Studio)

Ingredients

For the dough:

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

For the topping:

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
optional: You can also try the special dough with bean flour

Details

15 min

2 h

15 min

vegan

Justina
(Wilhelm Studio)

Gluten-free Zuchinelli pizza from chick peas flour

Method

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.

Ingredients

For the dough:

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

For the topping:

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
optional: You can also try the special dough with bean flour

Details

15 min

2 h

15 min

vegan

Justina
(Wilhelm Studio)

Rapunzel Products

Frying oil

Atlantic sea salt fine

Kalamata olives violet, pitted in brine

Dried tomatoes in olive oil aromatic-spicy

Pine kernels