Spiralized vegetable crust pizza

Spiralized vegetable crust pizza

Pas d’évaluation

Prép. 20min

Total 35min

4 portions

Ingrédients

sweet potato ends trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)
350 - 400 g
parsnip ends trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)
350 - 400 g
extra virgin olive oil
3 tbsp
sea salt
1 ¼ tsp
chickpea (besan) flour
2 tbsp
canned tomatoes
250 g
fresh basil leaves only
10 g
mozzarella (approx. 1 ball), torn into pieces
150 g
pitted black olive sliced
8 - 10

Niveau

facile

Infos nut. par 1 portion

Sodium 1059.9 mg

Protides 11.7 g

Calories 1641.4 kJ / 392.3 kcal

Lipides 31.3 g

Fibre 9.6 g

Graisses saturées 7.1 g

Glucides 45 g

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Également présenté dans

Spiralize - Autumn/Winter 16 Recettes
Australie et Nouvelle-Zélande

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