Roll it out

Mak­ing crust from scratch takes your pizza to the next level – and it’s a lot eas­ier than you think. Just follow our sim­ple in­struc­tions.

Shape (Singapore) - - Eat Right -

WHOLE­GRAIN CRUST

To make quinoa, farro, buck­wheat or black rice crusts, mix to­gether 1 cup cooked whole grains of your choice, ½ cup al­mond flour, 2 eggs, and a pinch each of salt and pep­per. Stir un­til evenly com­bined, turn mix­ture out onto parch­ment-lined bak­ing sheet, and press into 30cm cir­cle. Bake at 200 deg C un­til firm and crispy, about 15 to 20 min­utes.

VEG­ETABLE CRUSTS

To make these crusts, use a kitchen towel to thor­oughly squeeze out any wa­ter from the veg­eta­bles once you've pre­pared them ac­cord­ingly. Then mix with cheese (see be­low for amounts), 1 egg, and a pinch each of salt and pep­per. Once evenly com­bined, turn the mix­ture out onto a parch­ment­lined bak­ing sheet, and press into a 30cm cir­cle, about 0.5cm thick. Bake at 200 deg C un­til cooked through.

ZUC­CHINI

2 medium zuc­chini, grated + ½ cup shred­ded kale + ½ cup grated parme­san Bake for 40 to 45 min­utes.

CAU­LI­FLOWER

Flo­rets from 1 medium cau­li­flower, pulsed in food pro­ces­sor into rice-like con­sis­tency + ½ cup shred­ded moz­zarella + 2 tbsp grated parme­san Bake for 40 to 45 min­utes.

BEET

3 small beets, shred­ded + ½ cup grated parme­san Bake for 30 to 35 min­utes.

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