Directions
- 1Very thinly slice the mushrooms, courgette, white onion, and pepper.
- 2Put all the sliced vegetables into a large bowl.
- 3In another bowl, add 6 tablespoons of plain flour and 4 tablespoons of corn flour.
- 4Add a generous amount of olive oil to the flour mixture.
- 5Slowly add water to the flour and olive oil, mixing until it forms a thin batter.
- 6Add a pinch of salt, pepper, and mixed herbs to the batter and stir well.
- 7Pour the batter over the sliced vegetables in the large bowl.
- 8Use your hands to thoroughly mix the batter with the vegetables.
- 9Place the vegetable mixture as thinly as possible on a baking tray lined with greaseproof paper.
- 10Place another piece of greaseproof paper over the top of the vegetables and roll out with a rolling pin to ensure an even, thin spread.
- 11Sprinkle some (vegan) Parmesan cheese on top of the spread vegetables.
- 12Drizzle more olive oil over the top.
- 13Place the tray in a preheated oven at 180°C for 35-40 minutes.
- 14Once baked, remove from the oven and allow to cool for 1 hour before serving.
- 15Slice into pieces using a pizza cutter and enjoy.
Ingredients
- 5 to 6 mushrooms
- 1 courgette
- 1 white onion
- 1 pepper
- 6 tablespoons plain flour
- 4 tablespoons corn flour
- generous amount olive oil
- water
- pinch salt
- pinch pepper
- mixed herbs
- vegan Parmesan
Equipment
large bowlcutting boardknifeserving bowlsmall bowlspoonbaking traygrease proof paperrolling pinovenpizza cutter
Tips
- The hardest thing is waiting for it to cool down after you take it out of the oven because you just want to eat it. It's so good!
- You can use gram flour too as a gluten free alternative.
- To ensure even thin spread, place a piece of grease proof paper over the top and roll out with a rolling pin.
- It's great on its own or with a bit of focaccia bread.
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