VIETNAMESE PIZZAS
SERVES 1 VIETNAMESE PIZZA
2 spring onions
2 carrots
1/2 bunch cilantro
1/2 bunch mint
2/3 cup (150 ml) coconut milk
1 tbsp. plus 1 tsp. rice flour
2 tsp. ground turmeric
2 tsp. nutritional yeast
4 sheets rice paper
2 tbsp. melted coconut oil
NUTRITIONAL VALUES
Calories: 181kcal
Fat: 5.6g (4.8g S.Fat)
Carbs: 30.9g
Protein: 2.7g
Sugar: 1g
Sodium: 56mg
METHOD
Chop the spring onions finely and grate the carrots finely. Remove the mint and cilantro leaves and finely chop them.
Combine the onions, carrots, and herbs with the coconut milk, rice flour, turmeric, and nutritional yeast.
Brush the rice paper sheets with oil on both sides and top with the topping.
Grill the pizzas for 3 to 4 minutes on direct heat until crispy, turning them around (not over!) frequently to prevent the rice paper from burning.
Combine the onions, carrots, and herbs with the coconut milk, rice flour, turmeric, and nutritional yeast.
Brush the rice paper sheets with oil on both sides and top with the topping.
Grill the pizzas for 3 to 4 minutes on direct heat until crispy, turning them around (not over!) frequently to prevent the rice paper from burning.
