Pesto and vegetable pizza

Ingredients

  • 150 g of Céliane bread mix
  • 50 g Céliane potato starch
  • 12.5 cl of lukewarm water
  • 4 g of salt
  • 5 g of gluten-free yeast
  • Fresh basilic
  • Lemon juice
  • 20 g cashew nuts
  • Water
  • 1 zucchini
  • 7 green asparagus
  • 50g edamame

Made by @mélodie_cx

- Preparation -

Step 1

Pour the plain bread mix and the potato starch into a salad bowl. Add the salt and yeast. Mix and make a well in the center.

2nd step

Pour the lukewarm water into the center of the flour. Knead using a robot or by hand until you obtain a homogeneous and slightly elastic dough.

Step 3

Cover the dough and let it sit at room temperature for 1 hour.

Step 4

In your blender, soak your cashew nuts for around ten minutes in boiling water.

Step 5

Add the basil, salt, a little lemon juice and mix. Reserve in the fridge.

Step 6

After the rest time, place the dough on a floured work surface. Fold the dough and knead it again before topping the pizza. Then preheat your oven to 180 C°

Step 7

Add to your dough, your homemade pesto, the zucchini cut into strips, your asparagus and the edamame. Add the pesto on top if you have enough left.

Step 8

Bake for 45 minutes and monitor cooking.

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