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Ingredients
Pizza base
- 100 g brown rice
- 100 g glutinous rice
- 50 g potato starch
- 30 g gluten free cornflour
- 1 tsp xanthan gum
- 1 - 2 tsp salt
- 1 tbsp white vinegar
- olive oil, for drizzling
- 180 g warm water
- 20 g white sugar
- 2 tsp dried instant yeast
Sun-dried tomato pesto
- 250 g sun-dried tomatoes
- 100 g olive oil
- 1 garlic clove
- 1 sprig fresh basil, leaves only
- 1 tsp dried oregano
Assembly
- 4 eggs
- 130 g bocconcini, cut into slices
- 8 cherry tomatoes, cut into halves
- salt, to season
- ground black pepper, to season
- 40 g fresh baby spinach leaves
- Worcestershire sauce (gluten free), to serve (optional) (see Tips)
- Nutrition
- per 1 portion
- Calories
- 3728.8 kJ / 887.8 kcal
- Protein
- 28.6 g
- Carbohydrates
- 75.6 g
- Fat
- 46.1 g
- Saturated fat
- 11 g
- Fiber
- 10.6 g
- Sodium
- 2677.1 mg
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