Quick 3-ingredient flatbread (pizza version)
An extremely easy and quick recipe for a flatbread/pizza with only 3 base ingredients: tomato purée, flour, and extra virgin olive oil. Lactose-free. The dough requires a short rest (at least 15 minutes). After cooking, let the flatbread rest under a kitchen cloth or a food dome to keep moisture and elasticity.
Ingredients
- Base ingredients
- Tomato purée
90 g90 g - Flour (00 or preferred type)
130 g130 g - Extra virgin olive oil
15 g15 g - Saltto taste
Preparation
- STEP 1 OF 7
In a bowl, combine the flour with the tomato purée, oil, and a pinch of salt.
- STEP 2 OF 7
Mix until you obtain a smooth dough; if necessary, adjust the texture with a little flour or a splash of water.
- STEP 3 OF 7
Let the dough rest for at least 15 minutes.
- STEP 4 OF 7
Divide the dough into the desired shape and roll it out with a rolling pin to the desired thickness.
- STEP 5 OF 7
Cook the flatbread/pizza in a very hot non-stick pan for a few minutes on each side (about 2–5 minutes per side, depending on thickness), or bake it in a very hot oven until golden.
- STEP 6 OF 7
After cooking, let the flatbread rest under a kitchen cloth or under a food dome so it retains moisture and stays elastic and soft.
- STEP 7 OF 7
Fill as desired and serve immediately.
Suggestions
Bowl
Rolling pin
Non-stick pan or oven
Kitchen cloth or food dome
General information
More information
Tip: you can enrich it before baking with herbs, oregano, or garlic powder. For a version more similar to pizza, add lactose-free mozzarella or ingredients of your choice after the first cooking and place it under the grill for a few minutes.
Origin
Italia, Toscana
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 199.45 |
| Carbohydrates (g) | 43.74 |
| of which sugars (g) | 2.43 |
| Fat (g) | 0.49 |
| of which saturates (g) | 0.06 |
| Protein (g) | 6.91 |
| Fibre (g) | 1.67 |
- Protein6.91g · 13%
- Carbohydrates43.74g · 85%
- Fat0.49g · 2%