Mini vegetable pizza

Serves 4

Ingredients

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

Instructions

• 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.

Product used: