Received by chef Cinthya Maggi
Ingredients:
- 2 eggs
- 2 tablespoons parmesan cheese
- 2 tablespoons rice flour
- 1 cup of tapioca gum
- 1 teaspoon salt
Roof
- 2 tablespoons chopped onion
- 1 tablespoon olive oil
- 3 tomatoes, skinned and seeded, finely chopped
- 1 teaspoon salt
- 200g finely grated mozzarella
- 1 glass of Pupunha Castelo Heart of Palm, chopped
- Fresh basil to taste
Preparation mode:
In a bowl, beat the eggs well with a wire whisk. Add the parmesan cheese, rice flour, tapioca gum and salt. Pour into a medium pizza shape greased with olive oil. Place in a preheated oven at 200°C for approximately 15 minutes or until golden brown. Remove from the oven and assemble the pizza. Spread the tomato sauce and, on top, the mozzarella and hearts of palm. Return to the oven to melt the cheese, remove, garnish with basil and serve.
- Yield: 6 servings
- Preparation time: 45 minutes
- Calories: 230 a serving
Received by chef Cinthya Maggi
Ingredients:
- 2 eggs
- 2 tablespoons parmesan cheese
- 2 tablespoons rice flour
- 1 cup of tapioca gum
- 1 teaspoon salt
Roof
- 2 tablespoons chopped onion
- 1 tablespoon olive oil
- 3 tomatoes, skinned and seeded, finely chopped
- 1 teaspoon salt
- 200g finely grated mozzarella
- 1 glass of Pupunha Castelo Heart of Palm, chopped
- Fresh basil to taste
Preparation mode:
In a bowl, beat the eggs well with a wire whisk. Add the parmesan cheese, rice flour, tapioca gum and salt. Pour into a medium pizza shape greased with olive oil. Place in a preheated oven at 200°C for approximately 15 minutes or until golden brown. Remove from the oven and assemble the pizza. Spread the tomato sauce and, on top, the mozzarella and hearts of palm. Return to the oven to melt the cheese, remove, garnish with basil and serve.
- Yield: 6 servings
- Preparation time: 45 minutes
- Calories: 230 a serving
