With a rich zucchini flavour, crispy chickpea flour base and melted mozzarella on top, you'll love these mini pizzas. Prepare them quickly and easily at home and enjoy this healthy treat full of fresh herbs and vegetables. Plus, chickpea flour is naturally gluten-free, which is great for those who are gluten intolerant.
Ready in 20 minutes
Portion of 8 pieces
Difficulty simple
Ingredients
2 eggs
1/2 zucchini
1/2 cup chickpea flour (about 60 g)
2 tablespoons classic flour (approx. 16 g)
1/2 cup water (approx. 120 ml)
1 teaspoon oil (approx. 5 ml)
1 tbsp parmesan cheese (approx. 10 g)
40 g mozzarella
1/2 teaspoon oregano
Salt to taste
2 tablespoons sun-dried tomato pesto (or passata)
Fresh basil for garnish
Method
- Finely grate the zucchini and lightly salt it, squeezing out the excess water.
- In a bowl, mix chickpea flour, regular flour, water, eggs, oil, grated zucchini, parmesan, oregano and salt. Mix well to form a smooth dough.
- Place a spoonful of dough on the hot pan and spread it into a circle. Fry on both sides like a pancake and then add the pesto or passata and cheese. Cover the patties with a lid and let the cheese melt.
- Garnish the finished mini pizzas with fresh basil and serve immediately.
Tips and tricks
○ Preservation: you can prepare the dough in advance and keep it in the fridge for up to 2 days, or freeze the finished pancakes and quickly prepare mini pizzas at any time.
○ Variations: experiment with different types of flour (e.g.
○ C rispiness.
Nutritional information
| Nutritional values | In 100 g |
| Protein | 20g |
| Carbohydrates | 18g |
| Fats | 10g |
| cal | 83 |
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