231
PIZZA WITH ZUCCHINI AND GLUTEN-FREE BUCKWHEAT BASE 🍕🤩
5
(237)
0 kcal
comimate
Preparación de la receta
1
Grate the zucchini and place it in a colander with a little salt for about 20 minutes so that the water is released.
2
2. Next, place the zucchini on a clean cloth and drain thoroughly ⚠️. It is important to remove as much water as possible to keep it crispy. ⠀
3
3. Beat the zucchini with the rest of the ingredients (1 egg, 2 c/s buckwheat, 1/2 c/p psyllium, handful of parmesan cheese, c/s EVOO, salt).
4
4. Spread the mixture in a very thin layer on the baking paper and put it in the oven (previously preheated to 180°) for 15 minutes.
5
5. Remove the base, turn it over, add the toppings (I have made a homemade tomato and spinach sauce, I have put cherry tomatoes, cured sheep cheese and oregano (mozzarella, roquefort...).
6
6. We put it back in the oven until the cheese is browned. AND ENJOY!!! I hope you enjoy 😊😊😊😊
Ingredientes
1 ración
1 ración
Zucchini
250 gramos
Buckwheat flour
40 gramos (aprox. 2 cucharadas)
Cured sheep cheese
40 gramos
Crushed tomato
40 gramos
Deep-frozen spinach
20 gramos (aprox. 2 onzas)
Parmesan cheese
20 gramos
Cherry tomatoes
20 gramos
Extra virgin olive oil
10 gramos (aprox. 1 cucharada)
Oregano
10 gramos
Salt
3 gramos (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
1 ración
1 ración
Zucchini
250 gramos
Buckwheat flour
40 gramos (aprox. 2 cucharadas)
Cured sheep cheese
40 gramos
Crushed tomato
40 gramos
Deep-frozen spinach
20 gramos (aprox. 2 onzas)
Parmesan cheese
20 gramos
Cherry tomatoes
20 gramos
Extra virgin olive oil
10 gramos (aprox. 1 cucharada)
Oregano
10 gramos
Salt
3 gramos (aprox. 1 cucharadita)
1
Grate the zucchini and place it in a colander with a little salt for about 20 minutes so that the water is released.
2
2. Next, place the zucchini on a clean cloth and drain thoroughly ⚠️. It is important to remove as much water as possible to keep it crispy. ⠀
3
3. Beat the zucchini with the rest of the ingredients (1 egg, 2 c/s buckwheat, 1/2 c/p psyllium, handful of parmesan cheese, c/s EVOO, salt).
4
4. Spread the mixture in a very thin layer on the baking paper and put it in the oven (previously preheated to 180°) for 15 minutes.
5
5. Remove the base, turn it over, add the toppings (I have made a homemade tomato and spinach sauce, I have put cherry tomatoes, cured sheep cheese and oregano (mozzarella, roquefort...).
6
6. We put it back in the oven until the cheese is browned. AND ENJOY!!! I hope you enjoy 😊😊😊😊
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Pizzas
Dinner
Gluten free
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