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Small pizzas free-from-gluten. By Chef Andrea Pini Suitable for Celiac

Ingredients
Premixed flour
 250 gr. 
Xantic Gum 
1 teaspoon  
Baking powder
1 teaspoon
Fresh yeast
25 gr. 
Lukewarm milk or water
250 c.c. 
Sugar
1  teaspoon  
Salt
1  teaspoon  
Vegetable Oil
1 teaspoon
Preparation
Place the preparation into the Big Cheff, microwave on low (10%) for a minute,
let it rest for a minute and then microwave at 60 % (baking power) for 2
minutes. Cover with tomato sauce and microwave at 60% for a minute. Add
mozzarella slices and microwave at 60 % for another minute. Let it rest for 5
minutes before removing it from its mould.
 
 

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