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
A few mushrooms
2 tbsp olive oil
1 tsp of ME Moringa powder
Salt and pepper
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.
Cover the dough and let it sit for 2 hours as it doubles in volume.
Preheat the oven to 375 °F
Now prepare the garnish. Rinse and slice your vegetables (tomatoes, bell pepper, eggplant, olives, mushrooms).
Saute your vegetables in a pan with olive oil. Add salt & paper and 1 tsp of ME Moringa powder
Spread the dough on a parchment paper (with flour on the worktop), using a bowl or a glass, cut out small discs of dough.
Place the filling on each dough disc and spread the grated cheese over it.
Bake for 12 to 15 minutes.