Piadina scraps used as the base for a piadipizza suitable for the Low FODMAP diet: quick to prepare and baked until the mozzarella is melted and the edges are crispy.
Cut the piadine into strips and arrange them in a baking tray lined with parchment paper.
Spread the topping over the top: egg whites, diced mozzarella, black olives, and chopped cherry tomatoes; salt to taste.
Bake in a preheated static oven at 180°C for 25 minutes, until the mozzarella is melted and the base is crispy.
Baking tray
Parchment paper
Knife
Bowl for the egg whites
Recipe suitable for a Low FODMAP diet.
Italia
| Energy (kcal) | 177.92 |
| Carbohydrates (g) | 8.49 |
| of which sugars (g) | 0.94 |
| Fat (g) | 9.68 |
| of which saturates (g) | 5.48 |
| Protein (g) | 13.96 |
| Fibre (g) | 0.34 |
| Salt (g) | 0.59 |
