Gluten Free Dessert Pizza With Miso Cream & Dates Recipe by beteko
Gluten-Free Dessert Pizza with Miso Cream & Dates Cooking Instructions 30min 1 Make the rice flour pizza dough In a bowl, mix 50g rice flour, 1 tsp olive oil, a pinch of salt, and about 40–50ml water to form a soft dough. 2 Flatten the dough into a round shape (about 10–15 cm) directly on parchment paper. 3 Prepare the cream cheese miso base Mix 2 tbsp cream cheese with 1 tsp white miso until smooth. Adjust the ratio to your taste. Spread the mixture evenly over the dough. 4 Add the toppings Thinly slice 1/2 an apple and coat with a little honey. Cut a few dried dates in half. Roughly chop a mix of nuts (e.g. walnuts, pistachios, cashews). Sprinkle toasted quinoa generously over the top. 5 Bake Bake in a preheated oven at 200°C (390°F) for about 10–12 minutes, or until the edges are slightly golden and the toppings are warm. 6 Finish and serve Optional: drizzle a bit more honey, sprinkle black pepper or fresh herbs like thyme. Serve warm or at room temperature. 1 Make the rice flour pizza dough In a bowl, mix 50g rice flour, 1 tsp olive oil, a pinch of salt, and about 40–50ml water to form a soft dough. 1 Make the rice flour pizza dough In a bowl, mix 50g rice flour, 1 tsp olive oil, a pinch of salt, and about 40–50ml water to form a soft dough. 2 Flatten the dough into a round shape (about 10–15 cm) directly on parchment paper. 2 Flatten the dough into a round shape (about 10–15 cm) directly on parchment paper. 3 Prepare the cream cheese miso base Mix 2 tbsp cream cheese with 1 tsp white miso until smooth. Adjust the ratio to your taste. Spread the mixture evenly over the dough. 3 Prepare the cream cheese miso base Mix 2 tbsp cream cheese with 1 tsp white miso until smooth. Adjust the ratio to your taste. Spread the mixture evenly over the dough. 4 Add the toppings Thinly slice 1/2 an apple and coat with a little honey. Cut a few dried dates in half. Roughly chop a mix of nuts (e.g. walnuts, pistachios, cashews). Sprinkle toasted quinoa generously over the top. 4 Add the toppings Thinly slice 1/2 an apple and coat with a little honey. Cut a few dried dates in half. Roughly chop a mix of nuts (e.g. walnuts, pistachios, cashews). Sprinkle toasted quinoa generously over the top. 5 Bake Bake in a preheated oven at 200°C (390°F) for about 10–12 minutes, or until the edges are slightly golden and the toppings are warm. 5 Bake Bake in a preheated oven at 200°C (390°F) for about 10–12 minutes, or until the edges are slightly golden and the toppings are warm. 6 Finish and serve Optional: drizzle a bit more honey, sprinkle black pepper or fresh herbs like thyme. Serve warm or at room temperature. 6 Finish and serve Optional: drizzle a bit more honey, sprinkle black pepper or fresh herbs like thyme. Serve warm or at room temperature. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Shawarma Pita Pockets Bento Fluffy Pizza Cups Taste of Summer: Mango Falooda (pasta meets dessert) No cook Protein packed Tostada Spicy tuna pizza Chicken Shawarma Pita Pockets Bento Fluffy Pizza Cups Taste of Summer: Mango Falooda (pasta meets dessert) No cook Protein packed Tostada Spicy tuna pizza Pabda Fish Curry Spicy tuna pizza CHEESY AMERICAN CORN 🌽 Egg in Potato Nest Instant Pizza Artichoke Spinach Pizza Pahari Pulao Pressed Moong Chat Karachi Biscuits- Fruit Biscuits 🍪 Green Onion and Miso Butter Noodles Pabda Fish Curry Spicy tuna pizza CHEESY AMERICAN CORN 🌽 Egg in Potato Nest Instant Pizza Artichoke Spinach Pizza Pahari Pulao Pressed Moong Chat Karachi Biscuits- Fruit Biscuits 🍪 Green Onion and Miso Butter Noodles