Pizza – who doesn't love it? In this recipe, we reveal how you can prepare it in a healthy, vegan and RESET-friendly way.
Done in: 30 minutes
Species-appropriate pizza with rocket, tomatoes & lettuce
Healthy pizza – yes, it's possible. And this species-appropriate recipe is also vegan and quick to prepare. Perfect for after work!
2
Pizzas24
minutes6
minutesIngredients
- Pizza
100 g Chestnut flour
100 g ground almonds
1 EL Tapiokastärke
3 EL PHENOLIO olivesöl
1 TL Salt
2-3 EL Water
2 TL Tomato paste
1 Bund mixed herbs (chopped) or 2 tbsp dried (oregano, thyme, rosemary…)
Onion
200 g Cocktail tomatoes
1 EL PHENOLIO Olivenöl
2 TL bright vinegar
2 Handful Rucola (approx. 60 g)
- Lettuce
2 Handful Wild herb salad
2 EL PHENOLIO Olivenöl
1 EL Vinegar
Salt
Preparation
- Preheat the oven to 220°C fan.
- For the base, add the chestnut flour, ground almonds, tapioca starch, 3 tablespoons of olive oil and 1 teaspoon of salt. Slowly add enough water to form a firm, homogeneous dough. Knead with your hands and divide into two parts. Shape each into a ball and roll out thinly between two sheets of baking paper.
- Spread both rolled-out balls with a teaspoon of tomato puree and sprinkle with the herbs.
- Peel the onion, halve and cut into thin strips. Spread the onion on top of the vegetables.
- Wash the cocktail tomatoes, cut in half and place in a small ovenproof dish. Mix with 1 tbsp olive oil, 2 tsp vinegar and a strong pinch of salt.
- Bake both pizza crusts and the tomatoes in a preheated oven for 6-10 minutes. They should be crispy and lightly roasted.
- In the meantime, wash and spin dry the arugula and lettuce.
- Für the salad dressing Mix the olives with vinegar and a pinch of salt.
- Take the böden out of the oven and serve with the arugula and stewed tomatoes and drizzle with a little olive oil.
- Serve with the wild herb salad.
Notes
- Tip: Top pizza tabs with capers or olives
Artgerechte Food Facts
Chestnuts or chestnuts have a prickly shell and a healthy core. They are high in protein, vitamins and minerals, contain polyunsaturated fats and act as a natural antioxidant. Chestnuts are rich in potassium and promote heart health. Vitamin B also strengthens the nerves. Complex carbohydrates also provide long-lasting satiety and ensure a slow and stable rise in blood sugar.
Almonds have a high calorie density, but are very healthy. The carbohydrates in almonds and also in nuts are only released slowly during digestion. Almonds contain a lot of vegetable protein and are rich in polyunsaturated fats. They also have an antioxidant effect.
Olivesöl are a natural source of fat and therefore an important source and store of energy. Our PHENOLIO rounds off the dish with its fresh, fruity and tangy flavor. It also has a very high content of polyphenols, which have a health-promoting, anti-inflammatory and protective effect.
Tapioca starch: The starch of the cassava plant is called tapioca and is available as tapioca flour or in spherical form. The staple food cassava (also known as cassava or yuca) is a tuber that grows underground like potatoes or sweet potatoes and has large storage organelles for starch. Tapioca is a species-appropriate food in terms of quantity, which can be used as a gluten-free starch alternative.
Onions are good sources of potassium, vitamin B and vitamin C – but they are particularly healthy because of their many antioxidants.
Rucola and wild herbs as green leafy vegetables are an essential part of a species-appropriate diet. They contain bitter substances that regulate our immune system, chlorophyll and other secondary plant substances that provide our cells with more energy and protect them from free radicals. There is also fiber, which our intestinal bacteria use as food. The mustard oils in rocket give it its bitter taste.
Tomatoes should always be consumed when ripe. All tomatoes are green at first – so they camouflage/protect themselves to avoid being eaten. Solanine, which is poisonous to us, is responsible for coloration. The solanine content decreases as the tomato ripens. The riper the tomato, the healthier it is. The best tomatoes are fully ripe tomatoes that have been harvested when ripe and not tomatoes that have been harvested unripe and have only ripened. In winter, it can therefore make sense to use ripe tomatoes in jars. Tomatoes belong to the nightshade family. They contain substances that can cause slight irritation of the immune system, depending on the degree of ripeness. The more ripe, the less irritation. This is why eggplants, tomatoes and peppers are among the most species-appropriate foods in terms of quantity.
Fresh herbs are ideal for refining. In addition, the amount of different plants we eat each week strongly determines the diversity of our intestinal flora. The easiest way to create diversity here is to use herbs, which is why they can also be used in abundance in cooking. Basil in particular supports the gut thanks to its anti-inflammatory properties.
Lab-tested
Non-GMO
No artificial additives
UV-protected glass
Gluten-free
Lactose-free
Vegan
Product listed on the Cologne List®
100% vegetarian fermentation