Mini personal Pizza

Serves 4


Pizza dough

  • 1 and 2/3 cup of gluten-free flour

  • 1/2 cup of warm water (110  °F )

  • 1 pack of gluten-free yeast

  • 1/2 tsp sugar

  • 1 tsp salt

  • 1 tbs olive oil


  • 4 tomatoes

  • 1 zucchini 

  • A few mushrooms

  • Grated cheese

  • 2 tbsp olive oil

  • 1 tsp of ME Moringa powder

  • Salt and pepper


  1.  Pour 1/2 cup of warm water in a small bowl, stir in yeast. Wait 5 minutes until yeast dissolves. Brush a large bowl lightly with olive oil. Mix flour, sugar, and salt. Add yeast mixture and 1 tbs olive oil; mix until dough forms into a ball. 
    If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. 

  2. Cover the dough and let it sit for 2 hours as it doubles in volume.

  3. Preheat the oven to 375 °F

  4. Now prepare the garnish. Rinse and slice your vegetables (tomatoes, bell pepper, eggplant, olives, mushrooms).

  5. Saute your vegetables in a pan with olive oil. Add salt & paper and 1 tsp of ME Moringa powder  

  6. Spread the dough on a parchment paper (with flour on the worktop), using a bowl or a glass, cut out small discs of dough.

  7. Place the filling on each dough disc and spread the grated cheese over it.

  8. Bake for 12 to 15 minutes.