Imagine a scenario in which your liable delight didn't need to feel so remorseful. With its protein, vitamins, minerals, fiber and phytonutrients, this pizza runs hovers around the regular assortment. You'll cherish the incredible, without gluten outside layer, finished with veggies, Parmesan and Italian herb fixings. Make it for supper today around evening time.
Fixings
1/4 head of cauliflower, cut into florets
3/4 container chickpea flour
1/4 teaspoon genuine salt
2 tablespoons additional virgin olive oil
1/2 zucchini, daintily cut into rounds
1/2 red chime pepper, meagerly cut into rounds
1/2 yellow chime pepper, meagerly cut into rounds
2 tablespoons ground Parmesan
1 tablespoon new oregano or 1/4 teaspoon dried oregano
1/8 teaspoon pulverized red pepper drops
Bearings
In a nourishment processor, beat the cauliflower until the point when finely cleaved. Measure 1/2 glass and put into a medium bowl.
Include the chickpea flour and salt. Mix in 3/some water, and let remain for 20 minutes.
Warmth the stove to 450°F. In a 9-or 10-inch ovenproof skillet, warm 1 tablespoon of the oil over medium-high warmth.
Pour in the player and let cook until the point when the underside is brilliant darker, 3 to 4 minutes. Flip the outside layer and expel from the warmth.
Top with the zucchini, red chime pepper and yellow ringer pepper, shower with the rest of the 1 tablespoon oil, and sprinkle with the Parmesan.
Heat until the point that the vegetables are delicate, 12 to 15 minutes. Sprinkle with the oregano and red pepper chips, cut, and serve.
Nourishment realities
Yield: 2 servings
Per serving:
Calories 340
Add up to fat 18.5g
Soaked fat 3.5g
Protein 13.8g
Starch 32.4g
Dietary fiber 7.3g
Sugar 8.3g
Included sugar 0g
Cholesterol 5mg
Sodium 356.5mg
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