Very easy and quick recipe for a flatbread/pizza with only 3 basic ingredients: tomato puree, flour, and extra virgin olive oil. Lactose-free. The dough requires a short resting time (at least 15 minutes). After cooking, let the flatbread rest under a towel or dome to maintain moisture and elasticity.
In a bowl mix the flour with the tomato puree, oil, and a pinch of salt.
Stir until you obtain a homogeneous dough; if necessary adjust the consistency with a little flour or a drop 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 well-heated non-stick pan for a few minutes on each side (about 2–5 minutes per side, depending on thickness), or cook it in a very hot oven until golden.
After cooking, let the flatbread rest under a towel or under a dome to keep it moist, elastic, and soft.
Fill to taste and serve immediately.
Bowl
Rolling pin
Non-stick pan or oven
Towel or food dome
Tip: you can enrich it before cooking with aromatic herbs, oregano, or garlic powder. For a version closer to pizza, add lactose-free mozzarella or ingredients of your choice after the first cooking and pass it under the grill for a few minutes.
Italy, Toscana
| Energy (kcal) | 257.12 |
| Carbohydrates (g) | 43.98 |
| of which Sugars (g) | 5.31 |
| Fat (g) | 6.92 |
| of which Saturates (g) | 0.97 |
| Protein (g) | 6.43 |
| Fiber (g) | 2.1 |
