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with basic ratatouille and verjus: low histamine and gluten-free
REcipe by
Margit @endometriose_histamin_und_co
filled pizza rolls
Stuffed pizza slices with basic ratatouille and verjus: low histamine and gluten-free
Ingredients
- 1/2 Cube yeast
- 1 Tsp Sugar
- 150 ml lukewarm water
- 1 Tsp Xanthan Gum
- 1 Tsp Psyllium husks
- 5 g Salt
- 330 ml lukewarm water
- 35 g Oil
- 1 Glas Basic Ratatouille
- cheese as you like
Instructions
- Place the yeast, sugar and 150 ml lukewarm water in a bowl, mix well and leave to rest for about 15 minutes (steaming). Next, weigh and measure the flour, salt, xanthan gum, psyllium husks, salt, water and oil. Add the steamer and knead everything into a smooth dough. Now leave the dough to rest in a warm place for about 30 minutes.
- Then knead the dough again and roll out with a pasta roller on a floured work surface. Now cut the dough into pieces and cover the finished dough pieces again and leave to rest for 30 minutes. During this time, pour a glass of water onto the bottom of the oven and preheat the oven to 220 °C hot air. Then spread with basic ratatouille, add the cheese, roll up into a snail and bake for approx. 20 mins. After 10 minutes, open the oven briefly to allow the steam to escape. Best enjoyed warm!
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