No flour, no oil for the bottom pizza
By VicentaLakin
Pizzie with no flour and no oil! It's been six months since I've seen the grubby food site. All the pizzas we had before we won! After having finished one lunch, he baked again at night, received a unanimous high rating from his family, and sent tickets to the ring attracted a lot of friends. Such a delicious pizza must not be hidden, so today he worked overtime to sort out the recipe and share it with you. They're made of bouquets, wet and juicy, and the edges are full of brilliance, super-low-carbon water compounds, fatting muscles
Recipe Recommendations
- cauliflower 270G
- mozzarella cheese 38g
- eggs a
- salt handful
- pizza sauce appropriate amount
- ham appropriate amount
- Pizza grass a little
Steps for No flour, no oil for the bottom pizza
1
– Vegetables are made into small and washed
2
Make it smaller, put it in the kitchen
3
(a) Smuggled to the end
4
(b) the extraction of a small amount of salt and the heating of microwave fires by 2min to soft
5
Squeeze the moisture when the hands are not hot and dry as much as possible
6
Add eggs (I use dirt eggs, about 40 grams above and below) and shredded Masurira
7
Combination
8
Toaster-painted oil
9
spoons or razors in the form of two to three millimeters of pancakes, as hard as possible
10
the oven 220°c, 12min, baked most of the moisture and yellow on the surface
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Pizzeria sauce (no ketchup plus pizza), ham blades and masulilla cheese
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ovens 230°c, 12min to surface cheese melting, yellow and yellow
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(b) Removal
14
(b) To eat in pieces
15
EatNo flour, no oil for the bottom pizza Make Tips
1. The bottom recipe is free from the recipe I gave you, and the material is completely empty at noon, and the material is used at night to make it easier to write a recipe, but only if the bottom is fully bound and the baked time is set; 2. The salt is designed to provide the bottom, but rather to help bring water to the raisins, and the raisins must be dried as much as possible, and the bottom of the bouquets must be condensed, or the bottom will be scattered, and it won't be beautiful. When it's done, it's ready to go, it's usually thrown on thin floors, the temperature and time of the roasting is for reference, and there's a different temper in the ovens。