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Ingredients: gluten free whole wheat flour, sweet potato, chilli, eggs, spinach, shredded light mozzarella, feta cheese, red onion, oat milk, rainbow tomatoes, salt , pepper.
Tools: chopping board, chopping knife, bowl, whisk, pie-form/tin, measuring jug
Boil sweet potato
Mix Ingredients for the crust in the blender (gf flour, cooked sweet potato, 1 egg). And spead eaqually into the form/tin. Pinch with a fork and put in the fridge for 5-10 mins to settle.
Chop all veg
Make egg-filling: 2 eggs, 2-3 dl oat milk (almond or regular works too, soy and rice milk is a bit too sweet) and a pinch of salt and pepper.
Put all ingredients in the pie-tin (I layered it like this: shredded mozzarella, chilli, onion, feta cheese, spinach, tomatoes with egg-mix on top). Cook on 220 degrees celcius for 20-30 mins.
Take out of the oven when settled and golden like this💛
TIP: dough can be used as pizza crust💛Topping idea: light mozzarella cheese, chili, garlic, tomato sauce, chicken and kale. Heat crust 10 mins(both sides) until golden. Add topping&heat for 10 mins.
Ready when golden and crispy like this (I used a pizza stone).