John Myers
Yeast-free Pizza with Juicy Sheep’s Cheese Crust (histamine-free)
The perfect yeast-free pizza with juicy sheep’s cheese crust (histamine-free) recipe with a picture and simple step-by-step instructions.
- 250 g Spelled flour
- 20 ml Olive oil
- 20 ml Warm water
- 1 Red pepper
- 1 Zucchino
- 4 Discs Boiled turkey breast or boiled ham
- 50 g Sheep cheese
- Salt, white pepper, oregano
- 20 ml. Homemade paprika or vegetable sauce
- 1 Pck. Tartar baking powder
- Cut the bell pepper into thin strips
- Halve the zucchino lengthways, then cut into thin slices
- Steam the vegetables in a pan with a tiny bit of olive oil, a little salt, pepper and oregano
- In the meantime, prepare the dough:
- Mix the flour with the tartar baking powder and a big pinch of salt, then add the olive oil and water and knead well.
- Cut 2 / 3 of the sheep’s cheese into thin strips
- Preheat the oven to 200 ° circulating air
- Cut the dough in half and shape into a very thin pizza with floured hands (works well because the dough is just as smooth as a yeast dough)
- Place the sheep’s cheese strips all around the edge of the dough disc, then pull them over the cheese strips from the outside and press down a little
- Put the vegetable or paprika sauce (see separate recipe) thinly in the middle of the pizza and distribute evenly
- Spread the turkey breast and vegetables on top and sprinkle with the remaining crumbled sheep’s cheese and some oregano
- Then put the pizza in the oven for about 10 minutes
- If you like, you can spice up the pizza with rocket and / or Kalamata olives
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