Bratschenfee's easiest pizza rolls in the muffin tin

Ingredients for 1 servings:

• 500 g corn flour or spelt flour 630
• 1 sachet of dry yeast
• Water, warm
• 3 tbsp olive oil
• Salt
• Tomato paste
• Cheese, grated
• herbs, Italian
• Olive oil, for the muffin tin

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

quick, easy, delicious, without wheat flour, suitable for allergy sufferers, party buffet, makes 12 pieces

Make the yeast dough from corn flour or spelt flour 630, dry yeast, warm water, olive oil, and salt. Let it rise. Then knead it into a firmer dough and form a log. Cut into 12 equal pieces. Shape them into rolls. Grease a muffin tin with plenty of olive oil. Place the rolls in the dough and place a small dollop of tomato paste on each roll. Spread the paste evenly over the surface. Sprinkle with herbs and then with cheese. Let the pizza rolls rest at room temperature for 1/2 hour. Preheat oven to 250°C (480°F). Bake for about 15 minutes.