🗑 Usually pizza is classed as a junk food but I’d class this one as healthy 🙋♀️
WHY’S IT HEALTHIER?
🍕🍞it's gluten free (but doesn't taste it) = less bloating and easier to digest
🍅🥕🥬 so many vegetables: they say eating the rainbow is ideal for nutrients because different coloured vegetables often have different nutritional properties and vitamins
✨ I made a similar rainbow pizza a few months ago that I shared with you all but it wasn't a gluten free base. This one is a delicious gluten free recipe that's better than the previous recipe I made with normal plain wheat flour 🌟
WHY PIZZETTE? (mini pizzas!)
For people with chronic illness, stomach issues can be prevalent and a way to help digestion (especially with mild gastroparesis, IBS or PoTS) is to eat little portions and often.
🤏When faced with a big pizza I find it SO hard willpower-wise to not eat the whole thing and then feel awful with symptoms flaring afterwards
👶🍕So to combat this feeling I thought I'd make this recipe as pizzette's (little baby pizzas)
easier to digest in a smaller portion that doesn't make you feel sad not being able to eat the whole thing, then eat another when it's all digested!
you can make a bunch of them as a meal prep too and keep a few prepped in the fridge / cover in cling film and freeze then defrost and pop them in the oven
DOUGH: (makes 6 pizzettes)
500g Schar gluten free universal mix it flour
7g instant yeast
1 tsp coconut sugar
1 tsp salt
2 tbsp olive oil
300ml warm water
PS. If you haven't got much energy, you can use a ready made gluten free base! In the UK my favourites are Schar and BFree
Tomato passata ~500g carton
Vegan Cheese (I used Violife)
For the Dough: Mix the flour, yeast, coconut sugar and salt in a large bowl. Add the warm water and olive oil to a measuring jug and stir before pouring into the centre of the dry ingredients. Mix until you can't mix anymore and then use your hands to knead the dough for around 5 minutes.
Leave the dough in the bowl and add some cling film and leave to rise/prove for ~2h or until it doubles in size. The dough will look light with lots of air bubbles.
Roll into balls 4-5cm in diameter and from the centre of the ball press together with your fingers as you slowly flatten the dough evenly into a circle. Place onto a piece of non-stick greaseproof paper or reusable non-stick cooking parchment and further flatten the dough from the centre outwards, pressing in with your fingers. Mine went from a ball 4-5cm to circles 15-16cm in diameter.
For the toppings:
Pour your tomato passata into a bowl and add 1:1 ratio of salt and sugar to taste, and a pinch of black pepper.
Add ~1 tbsp your tomato passata to the pizza base from the centre outwards in a spiral motion. Add your cheese (around 1/2 - 1 inch apart) - too much cheese and the base can go soggy.
Then add toppings, I used:
Thinly sliced red cabbage
Thinly sliced cherry tomatoes
Cubed plain firm tofu
Bake at 200° centigrade for 12-17 minutes and serve immediately! PS. Because it's gluten free the dough doesn't go too golden and is a lot lighter in colour than normal dough, but will be ready. A good test to see if it's ready is if the bottom centre is slightly crispy when touched.
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