Whole-grain oat pan pizza vegetaria-pikanta

Ingredients for 1 servings:

• 75 g oat flakes, wholegrain
• 2 eggs (organic)
• 125 ml milk
• 1 tsp, leveled Himalayan salt
• 2 tomatoes
• 1 bell pepper(s), green
• 1 large garlic clove(s),
• 1 onion(s)
• 1 pepper, red
• 1 tsp heaped oregano
• 75 g Gouda or mozzarella, low-fat, grated
• 2 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, low-gluten

Wash the tomatoes, quarter them, remove the cores, and cut them into strips and then into cubes. Wash the bell peppers, remove the cores, and cut them into strips and then into cubes. Peel the onion, halve them, and cut them into strips. Place the mushrooms in a colander and drain. Add the oil to a 28 cm frying pan and heat over medium heat. Grind the whole-grain oats in a food processor until they form whole-grain oat flour and place in a bowl. Add the beaten eggs and milk. Season with the level teaspoon of Himalayan salt. Peel the garlic clove, wash the chili peppers, remove the stems, and cut the chili peppers into rings. Place both in a food processor and chop finely. Then add the chili pepper and garlic mixture to the batter and stir in. Mix everything until smooth and let it swell, then add it to the pan. Add the tomatoes, mushrooms, onions, and bell peppers to the batter. Leave the pizza in the pan until a light brown crust forms. Then sprinkle with cheese and place the pan in the oven on the middle rack at 220°C. Slide the pizza onto a plate using a spatula, sprinkle with oregano, and serve immediately.