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.
In a bowl, combine the flour with the tomato purée, oil, and a pinch of salt.
Mix until you obtain a smooth dough; if necessary, adjust the texture with a little flour or a splash of water.
Let the dough rest for at least 15 minutes.
Divide the dough into the desired shape and roll it out with a rolling pin to the desired thickness.
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.
After cooking, let the flatbread rest under a kitchen cloth or under a food dome so it retains moisture and stays elastic and soft.
Fill as desired and serve immediately.
Bowl
Rolling pin
Non-stick pan or oven
Kitchen cloth or food dome
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.
Italia, Toscana
| 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 |
