Discover our gluten-free, healthy super pizza packed with nutritious ingredients for a delicious and guilt-free meal experience!
Indulge in a Guilt-Free Slice of Wellness!
Gluten-free pizza can be a delicious and nutritious meal option, perfect for lunch or dinner. This particular recipe incorporates a variety of vegetables to enhance both flavor and health benefits. The pizza base is made with eggs, grounded millet, chickpea flour, and buckwheat, offering a good source of protein and essential nutrients. Additionally, marjoram is included for its mineral content, making this pizza not only tasty but also beneficial for your health.
The toppings for this pizza include vibrant vegetables such as capsicums, mushrooms, and red onions, which add texture and taste. The preparation begins by puréeing cooked pumpkin and mixing it with the dry ingredients to create a smooth batter. Once the base is baked, it is topped with tomato paste, herbs, and the assorted vegetables before being finished with a layer of cheese. This method allows for a versatile dish that can be customized with various toppings while remaining gluten-free.
Indulge Guilt-Free: A Slice of Wellness Awaits!
So today I’m making a super healthy homecooked pizza. So this is my recipe book. Um and there’s a a version of the pizza in there that you can also look at um to make as well. What I’m going to do is um cut up the pumpkin and cook it in a little bit of water, not too much. Then when it’s cooked, I’ll mash it and add some freshly ground millet for a.
Little bit of extra protein and to help keep the base of the pizza together. After that, we’ll blend up some eggs. Just beat up the eggs and add the chickpea flour and the buckwheat flour. And then we’ll have a lovely batter that we can build on to make the beautiful pizza. dice the pumpkin into little squares so it’s easy to cook. It doesn’t.
Take um long to cook at all. So add half a teaspoon of sea salt and a tiny little bit of water. Probably a tablespoon is all we need. I’ll just turn that on high and bring it to the boil. And there’s there’s not much water in there as you can see. the pumpkin. We’ll put water out. If I need a little bit more, I can add it. But I basically.
Want the water cooked into the pumpkin. So, this should take about 10 minutes at the most. Is cooking really well. It’s it’s it’s nearly soft and most of the water has gone away. But here’s a well, it’s not really a trade secret. I’m sure a lot of you know about it, but if you want that pumpkin to cook a little bit.
Quicker, you can just add a little bit of olive oil and it’ll be cooked in no time. But do try and put the oil in at the end of cooking. So, I’ll just stir that through. That’ll soon soften and then can mash it and put in the millet. Pumpkin is cooked and lovely and soft. and just mash any leftover water into.
It. And that’s that’s lovely and smooth and we can use that for the pizza base. Blend the millet finely. So, we’ve mashed the pumpkin. Now, just add the blended millet. Fold that through. I love the smell of millet and with pumpkin. It’s just beautiful. Doesn’t that look lovely as a pizza.
Base? So, we’ll just put the lid back on now for the millet to soften in the pumpkin. Open the three eggs. Give them a beat. Mix the eggs into the cooked pumpkin and millet. Add the chickpea flour and the buckwheat flour and mix them to a batter. So, this is the base of the pizza. So,.
We’ll just spread that onto some baking paper. And I’m finding that the green baking paper, which is um brown paper, is so much better for baking than the other baking paper. So, we just spread that around. When you’re baking things, you’ll often find that they don’t cook as well in the middle. So, I always make.
Sure that the the middle is probably um a little bit less in thickness than the outside of the dough. I’ve got a fanforced oven and I’m going to cook this in the bottom of the oven so that it’ll cook on both sides. About 160° is good. And this will probably take about half an hour. And that’ll give you time to chop up the veggies and.
Have a cup of tea. So, this pizza base has been in the oven uh for 40 minutes now. I’ve cooked it on the bottom of my fanforced oven, and I’m happy with the bottom that is cooked as well. So, now what we can do is layer it up and get the pizza ready for dinner. just spread the um tomato paste over the the warm base and then we can pop it back in the.
Oven again and make a lovely crisp salad to go with the pizza. And you can freeze this and it it keeps well. Beautiful for school lunches, picnics. Um I’ve frozen it for my son for his work. So, at this stage, if you wanted, you could add some chili flakes onto the pizza base. It just depends on, you.
Know, who’s coming to dinner and who’s going to be eating. So, the base is gluten-free. It’s got good protein with the eggs, the chickpea flour, and the buckwheat flour. No yeast. Some people can’t have yeast. The next thing we’ll do to layer up the pizza. Now, I’ve got the lovely margarm from our organic garden. So, I’m just going to spread.
Margarm, but you might want to do basil or a herb of your choice that is dried up. And we’ll just sprinkle that there. I think margarm goes beautifully with tomato. And that’ll And of course, margarm is one of those lovely herbs, sorry, that gives you minerals. So, it’s lovely that we can use fresh ingredients.
To get more nutrition from them. And you can be quite generous with the margarm. The next thing we’ll put on is the mushrooms. So here we have the little guys. Now I just put them on the edge like that. And then I go around. I decided to make the pizza today. A because it’s been so long since we’ve had one and a.
Friend was thinking that that would be a nice thing to do and also two because capsicans were on special. They’ve been really expensive lately and when I saw them on special, I thought, well, I’ve got plenty of onions. I’ve got eggs. I’m good to go. Let’s make a pizza. I usually do add a lot of vegetables. I think that’s enough onion.
Now, I may need more capsic. I normally pile up the veg. So, I’ve got two lovely fresh capsicans on the pizza. So, don’t skimp on the vegetables. They’ll they’ll cook down. And the capsicans are lovely and sweet and so good for you. Into the oven now. Just cook on 150° or thereabouts depending on your oven. Uh until the vegetables are nicely.
Cooked. So the pizza smells delicious. That’s been cooking in total about an hour. Um I’m just going to put some cheese on. So, you can either have the low fat or the tasty. I think I’ll do a bit of both. Just sprinkle. I’ll just put that back in the.
Oven. And that should be about another 10 minutes while I make the salad. And then we’re good to go. This pizza is beautiful cold. Um, absolutely lovely cold and it’s it’s a lovely thick pizza as well. Stacked up in vegetables and wonderful nutrition. So, there we are. Glutenfree ovencooked pizza. Lots of vegetables, some fresh herbs in there.
So, the pizza’s beautifully cooked and it’s ready to go.
