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.
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.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
Step 7 of 7: Fill as desired and serve immediately.
| Average values | Per serving220 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,836 kJ439 kcal | 834 kJ199 kcal |
| Fat | 1.1 g | 0.5 g |
| of which saturated fatty acids | 0.13 g | 0.06 g |
| Carbohydrates | 96.23 g | 43.74 g |
| of which sugars | 5.37 g | 2.44 g |
| Fibre | 3.67 g | 1.67 g |
| Protein | 15.2 g | 6.91 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
