Miso Margherita

Miso Margherita is a delightful fusion of Italian and Japanese cuisine, featuring a flavorful miso-infused crust topped with fresh tomatoes, basil, and creamy, dairy-free mozzarella. This Paleo dish is not only unique but also packed with wholesome ingredients that create a satisfying meal for pizza lovers.

Ingredients

• Almond flour - 150 grams
• Tapioca flour - 50 grams
• Coconut oil - 2 tablespoons
• Miso paste (white or yellow) - 2 tablespoons
• Water - 100 milliliters
• Baking soda - 1 teaspoon
• Salt - 1/2 teaspoon
• Cherry tomatoes - 200 grams, halved
• Fresh basil leaves - 10 grams
• Dairy-free mozzarella (vegan) - 100 grams, shredded
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 220°C (428°F).
2. In a mixing bowl, combine almond flour, tapioca flour, baking soda, and salt.
3. Melt the coconut oil and mix it with miso paste and water to form a smooth mixture.
4. Combine the wet ingredients with the dry ingredients and mix until a dough forms.
5. Place the dough on a parchment-lined baking sheet and press it out into a round pizza shape, about 1 cm thick.
6. Bake the crust in the preheated oven for 10-12 minutes until lightly golden.
7. Remove the crust from the oven and spread the shredded dairy-free mozzarella over it.
8. Top with halved cherry tomatoes and drizzle with olive oil.
9. Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
10. Remove from the oven, garnish with fresh basil leaves, slice, and serve warm.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• High in healthy fats from almond and coconut flour, which can support heart health.
• Rich in antioxidants from tomatoes and basil, promoting overall health and wellness.

Tags