Lobster and tomato pizza

Serves: 1-2  Cooking time: 7-10 mins

Ingredients
1 cup chickpea Flour
1/2 cup tapioca flour
1/2 cup rice flour
1 tsp yeast
1/2 cup warm water
1 uncooked lobster
10 cherry tomatoes
1 red capsicum, sliced
1 carrot, julienne
Handful several yellow and green beans, roughly chopped
Mozzarella
1 cup caramelised onions, with added chilli and red wine vinegar

Method
Put chickpea flour in a small mixing bowl. Add then tapioca flour and rice flour in at the same time. Add a small teaspoon of yeast and mix thoroughly by slowly adding the water gradually while stirring. Place aside for 30 minutes.

Place the tomatoes, sliced carrot and capsicum and the beans into the oven for a few minutes of roasting.

Rip the lobster in half and focus on the lower body. Cut the centre line of the lobster to extract the meat. Dice the lobster and place aside.

Place the dough base onto a round pizza tray and press down firmly to flatten to roughly 4-5mm. Scatter the roasted vegetables onto the base. Grab a handful of shredded mozzarella and sprinkle over the vegetables. Add the caramelised onions on top very sparingly.

Put in the oven for 7-10 minutes at 200 degrees. Allow a few minutes to cool and serve.

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