Bánh Khọt Pizza

Bánh Khọt Pizza is a delightful fusion of traditional Vietnamese mini pancakes and Italian pizza, topped with vibrant vegetables and a savory vegan sauce. This dish offers a crispy base and a medley of flavors that will tantalize your taste buds.

Ingredients

• Rice flour - 100 grams
• Cornstarch - 30 grams
• Coconut milk - 200 milliliters
• Water - 100 milliliters
• Turmeric powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Cherry tomatoes - 100 grams, halved
• Red bell pepper - 1, thinly sliced
• Green onions - 2, chopped
• Fresh basil - 10 grams, chopped
• Vegan cheese - 100 grams, shredded
• Sriracha sauce - for drizzling
• Lime wedges - for serving

Steps

1. In a mixing bowl, combine rice flour, cornstarch, turmeric powder, salt, and black pepper.
2. Slowly whisk in coconut milk and water until smooth to form a batter. Let it rest for 10 minutes.
3. Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
4. Pour a small ladle of batter into the skillet, swirling it to create a thin base like a pancake. Cook for 2-3 minutes until the edges are crispy.
5. Add a few halves of cherry tomatoes, sliced bell pepper, and a sprinkle of green onions on top of the batter.
6. Cover and cook for another 2-3 minutes until the veggies are slightly softened.
7. Sprinkle shredded vegan cheese on top and cover again until melted, about 2 minutes.
8. Carefully slide the bánh khọt pizza onto a plate, drizzle with sriracha, and garnish with fresh basil.
9. Repeat the process with the remaining batter and toppings.
10. Serve hot with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 52 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains healthy fats from coconut milk, which can support heart health.

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