Roasted vegetable pizza
prep: 20 minutes
cook: 35 minutes
serving: 4
Nutrition Facts
each serving
KCal
333
Carbs
52.3g
fiber
5.3g
Protein
11.1g
Fat
7.7g
Saturates
3g
Sugars
7.2g
Salt
1.07g
Fruit/Veg Portion
3
Ingredients
all 17 types- 75g potatoes, peeled and chopped small
- 50g gram (chickpea) flour
- 125g ground rice
- 50g cornflour
- half tsp bicarbonate of soda
- half tsp cream of tartar
- 25g sunflower spread
- 125ml semi-skimmed milk
- a little oil for greasing
- For the topping:
- 4 medium tomatoes, sliced
- half red pepper, sliced
- half yellow pepper, sliced
- 1 small red onion, sliced
- 1 small tin (290g) button mushrooms, drained and halved
- 40g feta cheese, crumbled
- handful fresh basil leaves, torn
Directions
7 steps in totalStep 1
Add the potatoes to a pan of boiling water and cook 15 mins until soft, then mash.
Step 2
Preheat the oven to 220ºC/gas 7. In a large bowl, mix together the gram flour, ground rice, cornflour, bicarbonate of soda and cream of tartar.
Step 3
Rub in the potato and spread , until the mixture resembles breadcrumbs.
Step 4
Add enough milk to make a soft dough and form into a ball, then roll out to a 30cm round and place on a lightly oiled baking sheet.
Step 5
Top with slices of tomato, peppers and onion, and mushroom halves.
Step 6
Crumble over the feta and bake for 15–20 minutes until the vegetables are tender and the pizza base is golden and crisp.
Step 7
Scatter over the basil and serve.
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