Tempura Veggie Pie

Tempura Veggie Pie is a delightful fusion dish combining the crispiness of tempura vegetables with the hearty goodness of a paleo-friendly crust. This innovative Japanese pizza is not only visually stunning but also packed with flavors and nutrients.

Ingredients

• Almond flour - 1 cup
• Arrowroot powder - 2 tablespoons
• Eggs - 2 large
• Water - 60 ml
• Sea salt - 1/2 teaspoon
• Zucchini - 100 grams, thinly sliced
• Carrot - 100 grams, julienned
• Bell pepper - 100 grams, thinly sliced
• Sweet potato - 100 grams, thinly sliced
• Green beans - 50 grams, trimmed
• Coconut oil - for frying
• Tamari sauce - for serving

Steps

1. In a bowl, mix almond flour, arrowroot powder, sea salt, and eggs until a smooth dough forms.
2. Gradually add water until the dough reaches a thick but spreadable consistency.
3. Preheat a non-stick skillet over medium heat and add a small amount of coconut oil to coat the pan.
4. Spread half of the dough evenly in the skillet to form a base for your pie.
5. In a separate bowl, toss all sliced vegetables with a pinch of sea salt.
6. Arrange the mixed vegetables evenly over the dough in the skillet.
7. Spread the remaining dough over the vegetables to create a top layer.
8. Cover and cook for about 15 minutes, then carefully flip the pie using a large plate to cook the other side for another 10-15 minutes until golden and crispy.
9. Remove from heat and let it cool for a few minutes before slicing.
10. Serve warm with tamari sauce for dipping.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 40 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 180 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from vegetables, aiding digestion.
• Contains healthy fats from coconut oil and almonds, promoting heart health.

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