Whole wheat pizza with zucchini and carrots

Ingredients for 1 servings:

• 100 g carrot(s), grated
• 100 g zucchini, grated
• 100 g breadcrumbs (wholemeal breadcrumbs)
• 1 tsp oil
• 10 g soy flour (+ 7 tbsp water) or 2 large eggs
• 20 g flour (wholemeal flour – spelt, wheat)
• 80 g mushrooms, fresh and diced
• 40 g cheese, grated
• salt and pepper
• basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with exceptional soil

Gently toast the whole-wheat breadcrumbs in oil for 5 minutes until browned. Combine the soy flour and water mixture (or eggs), flour, spices, carrots, and zucchini, and thoroughly knead in the whole-wheat breadcrumbs. Flatten the dough into a pizza shape on a greased baking sheet, moisten the edges with water, and bake at 180-200°C for about 20-25 minutes. Moisten the edges with water occasionally. Then sprinkle with mushrooms and cheese and bake for another 10 minutes, until the cheese has melted. Variation: I think you could also pour the dough into a cake pan and eat the whole thing as a vegetable pie. It smelled like cake and tasted a bit cakey, too. You would have to adjust the baking time accordingly (maybe 35-50 minutes). Just use a skewer to check if it’s done. With soy flour and water, the whole pizza has about 640 kcal.