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Pizza wheels are great and easy to eat; they are excellent warm or cold. Therefore perfect on the go, on trips and on picnics.
1 Finely grated squash (200g) optional
8 dl Luke-warm water
2 tsp Apple cider vinegar
5g Dry yeast
30g Psyllium husk seeds
3 tsp Salt
2 tbsp Sunflower oil
1 tsp Oregano
2 tbsp Coconut flour<br>
50g Potato starch
300g Whole grain rice flour
200g Sorghum flour
Fillings For Margherita
Tomato sauce
Oregano
2 Mozzarella
Finely grate a squash and put it into the bowl with the wet ingredients.
Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Let the dough rise for 1 hour or longer.
Heat the oven to 230 -250C
Turn the dough onto a lightly floured surface and divide the dough in two. Roll each one into a rectangle, and you might need to add flour while rolling, or the dough will stick to the rolling pin.<br><br>Spread tomato sauce, sprinkle oregano and put mozzarella on top. Roll gently together and cut each one 2-3 cm. Put each in a silicone muffin form. Brush with beaten eggs for a nice finished look.
Bake the pizza wheels for about 20-25 minutes
Serve the pizza with a nice green salad of your own choice.
Eat & Enjoy!