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Rainbow Pizzettes

πŸ—‘ Usually pizza is classed as a junk food but I’d class this one as healthy πŸ™‹β€β™€οΈ


WHY’S IT HEALTHIER?

πŸ•πŸžit's gluten free (but doesn't taste it) = less bloating and easier to digest

πŸ…πŸ₯•πŸ₯¬ 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

πŸ‘ΆπŸ•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


INGREDIENTS

DOUGH: (makes 6 pizzettes)

DRY

500g Schar gluten free universal mix it flour

7g instant yeast

1 tsp coconut sugar

1 tsp salt

WET

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


TOPPINGS:

Tomato passata ~500g carton

Red cabbage

Beetroot

Cherry tomatoes

Carrot

Sweetcorn

Courgette

Firm tofu

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

Cubed beetroot

Thinly sliced cherry tomatoes

Cubed carrot

Sweetcorn

Cubed courgette

Cubed plain firm tofu

Bake at 200Β° 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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