recipes
Gluten free noodle pizzette
Serves:
Ingredients
For the bases
- 200g cooked rice noodles (Riso Scotti)
- 2 eggs
- 3 tsp chopped parsley
- 50g Grana padana
For the toppings
- Tomato sauce
- Mozzarella
- Black olives (Camel brand)
- Sundried tomatoes (Camel brand)
Or
- Tomato sauce
- Ricotta
- basil
- Pinenuts (Lamb brand)
Or
- Tomato sauce
- Mozzarella
- Chillies
- Kidney beans
Method
To make the bases, mix all the ingredients together well and fry and on a preheated greased pan, approximatley 40g of mix at time into flat patties. Add on the toppings of your choice and serve.
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