pizza

Ingredients for 1 servings:

• 300 g brown rice, grind
• 200 g buckwheat, ground
• 1 tsp coriander, ground
• 1 tsp sugar
• 1 tsp salt
• 1 bag of baking powder
• 100 g margarine, lactose-free
• 400 g red wine, dry 14%
• 200 g cheese substitute, “Edam style”
• 200 g cheese substitute, “mozzarella style”
• 2 tbsp tomato paste
• 1 cup(s) water
• 1 kg tomatoes
• Thyme, dry
• basil, dry
• Salt
• 20 peppercorns, approx., ground
• 160 g olives, black or stone, drained
• Blue clover

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

gluten-free, egg-free, dairy-free, vegan

Mix the ingredients for the base well, spread onto a baking sheet (drip tray) lined with baking paper, and bake in an oven preheated to approximately 160°C (320°F) for approximately 15 minutes. Dissolve tomato paste in a coffee cup with water and spread it on the pre-baked dough. Coarsely grate the Edam cheese and spread it on the dough, reserving the rest for the top. Place the sliced ​​tomatoes on the cheese, lightly sprinkle with thyme and basil, ground pepper, and salt. Lightly chop the drained olives and scatter them on top. Grate the Mozzarella cheese into thin slices, spread them on top, and then sprinkle the remaining Edam cheese, then lightly sprinkle with ground savory seeds. Bake the pizza in a preheated oven (160°C/320°F) with a fan oven, covered with a baking sheet, for approximately 30-45 minutes, depending on how crisp you want the tomatoes. Note: The “cheese” doesn’t melt during baking, but rather softens. Because I bake with fan ovens and don’t want this “cheese” to harden, I cover the dripping pan with a baking sheet. This “cheese” is gluten-free, lactose-free, and vegan, comes from certified organic farming, and is made in Scotland. My own recipe