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Pizza Margherita made from konjac noodles with arugula

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Ingredients for 1 servings:

  • 200 g konjac noodles
  • 2 egg whites
  • 200 g tomatoes
  • 50 g light mozzarella
  • 50 g arugula
  • salt and pepper
  • oregano

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

much lower in calories than other pizzas

Wash the tomatoes and slice them. Dice the mozzarella. Rinse the pasta with water in a sieve. Drain the water thoroughly. In a bowl, combine the pasta with the two egg whites and season with salt, pepper, and oregano. Let the mixture set in a non-stick pan over medium heat for about 6-8 minutes. Transfer the pizza base to a baking sheet, add the tomatoes and mozzarella, and season with salt, pepper, and oregano. Bake on the middle rack of a preheated oven at 220°C (top/bottom heat) (200°C fan-assisted) for about 10-15 minutes. Wash the arugula and sprinkle it on the finished pizza.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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