After making Vietnamese pizza, a true street food snack quickly cooked in a pan, I wanted to try a more traditional oven-baked pizza while staying true to the spirit of the original recipe. As you might guess, the base isn't bread dough, but it's surprisingly good. This gluten-free pizza uses two sheets of rice paper as a base instead of traditional dough. It's light, crispy, simple, and quick to prepare. You layer the rice paper sheets and brush them with beaten egg to help them hold their shape. Then you add tomato sauce, zucchini, goat cheese, ham, and a little grated cheese. Baking in the oven gives it a texture reminiscent of a real homemade pizza, and it holds its shape quite well. You can, of course, adapt the toppings to suit your taste. It's a perfect idea that requires few ingredients and no special skills. The result is a hit with both children and adults. In fact, my husband, who was skeptical at first, stole several slices because he found it delicious.
Ingredients
Preparation
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Preheat the oven to 200°C.
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Layer the rice sheets on a baking sheet lined with parchment paper.
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Brush them on all sides with the beaten egg to create a solid base.
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Spread the tomato sauce over the entire surface.
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Arrange the courgette slices, the ham in large pieces, then the goat cheese.
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Sprinkle with grated cheese and oregano.
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Bake for 12 to 15 minutes, until the edges are golden brown.
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Serve hot, with a salad.
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You can customize the ingredients according to your preferences.
