Project Description

Mini vegetable pizza

Serves 4


For the dough

  • 200 g of gluten-free flour
  • 50 ml of hot water
  • 1 pack of gluten-free baker’s yeast

For the garnish

  • 4 tomatoes
  • 1 zucchini
  • Some mushrooms
  • Grated gruyere
  • 2 tbsp of olive oil
  • 1 tsp of ME Moringa & Herbes de Provence seasoning
  • Salt and pepper


  • In a hollow container, combine yeast, gluten-free flour, salt and pepper in warm water until you get a thick, homogeneous and non-sticky paste.
  • Cover the dough with a kitchen towel and let it sit for 2 hours, the time it doubles in volume.
  • Preheat the oven to 220 °C .
  • Now prepare the garnish. Rinse and slice the vegetables (tomatoes, zucchini, mushrooms).
  • Fry them and add your Moringa & Herbes de Provence seasoning, ½ glass of water and your olive oil until the vegetables soften. Salt and pepper.
  • Spread the dough on a parchment paper (with flour on the worktop) and, using a bowl or a glass, cut out small discs of dough.
  • Place the filling on each dough disc and spread the grated cheese over it.
  • Bake for 12 to 15 mn.

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