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Mulberry berries. Founded in 1983, the purple pizza contains type 1 flour and a mulberry blackberry smoothie. A great way to combine the great nutritional values of mulberry with the goodness of pizza. Cous cous. The couscous pizza is made by cooking the couscous in water keeping it away from the flame and making sure to keep the mixture homogeneous to spread it, season it and bake it. Remember not to keep it in the oven for too long to prevent it from drying out. Rice. Rice pizza is tasty and good for you. It is sufficient to boil the rice, better if the Japanese one to prevent it from draining, and drain it al dente. Proceed with the dressing and spreading on a baking sheet before baking it. Zucchini. For this variant, cut the courgettes into slices with oil and salt, then put them in the oven and season them with the desired ingredients to create truly delicious mini-pizzas. Cauliflower. Blending the cauliflower together with eggs, parmesan and salt you get a mixture suitable to be spread, cooked and seasoned with various ingredients. All to have a light and above all delicious pasta. Quinoa. Suitable for coeliacs, the quinoa dough for pizza is a good alternative to yeast dough. The quinoa is mixed and cooked together with oat flakes, salt and oil, then the whole is spread, creating a base that is not too thin and is seasoned at will before baking.
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Cous cous. Déantar an pizza cúscúis tríd an gcousousous a chócaráil san uisce agus é á choinneáil amach as an lasair agus a chinntiú go gcoinnítear an meascán aonchineálach chun é a scaipeadh, é a shéasú agus a bhácáil. Ná déan dearmad é a choinneáil san oigheann go ró-fhada lena chosc ar thriomú amach. Rís. Tá pizza ríse blasta agus maith duit. Is leor an rís a fhiuchadh, níos fearr má tá an tSeapáinis in ann é a chosc ó dhraenáil, agus é a dhraenáil al dente. Lean ar aghaidh leis an bhfeisteas agus an leathadh ar bhileog bácála sula ndéantar é a bhácáil. Zucchini. Maidir leis an leagan seo, gearrtha na courgettes ina slisní le hola agus salann, ansin cuir iad san oigheann agus cuir na comhábhair inmhianaithe orthu chun mion-phíotsa fíor-bhlasta a chruthú. Cóilis. Má dhéantar an cóilis a mheascadh mar aon le huibheacha, parmesan agus salann, faightear meascán atá oiriúnach le scaipeadh, le cócaráil agus le seasoned le comhábhair éagsúla. Beidh pasta sobhlasta acu go léir agus thar aon rud eile. Quinoa. Oiriúnach do choileáin, is rogha mhaith é an taos quinoa do pizza do thaos giosta. Déantar an quinoa a mheascadh agus a chócaráil in éineacht le calóga coirce, salann agus ola, ansin scaiptear an t-iomlán, rud a chruthaíonn bonn nach bhfuil ró-tanaí agus a chuirtear i mblaosc ar a thoil roimh bhácáil.