Herbed Rice Flour Pizzettes With Basil Tomato Chutney Recipe

About this recipe

If you're craving a delicious and healthy Italian snack, Herbed Rice Flour Pizzettes are the perfect choice. These gluten-free mini pizzas are crafted with a light rice flour base, making them ideal for those avoiding wheat. Topped with sautéed mixed vegetables and a flavorful basil tomato chutney, they deliver a burst of fresh and tangy Italian flavors in every bite. Packed with 7g of protein and 220 calories per serving, they're a guilt-free option for any time of day. The preparation is simple: just cook the rice flour base on a pan, layer it with the chutney and vegetables, and finish with a sprinkle of Italian herbs. Serve warm for a comforting snack that pairs beautifully with your favorite herbal tea or cold beverage. Whether you're indulging solo or sharing with a friend, these pizzettes are sure to impress!

Ingredients

• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 75 g Keya Foods Herby Italian Spice Mix
• - Frozen Mixed Vegetables
• 500 g Desi Tomato (Tamatar)
• 50 g Italian Basil Leaves (Tulshi Paan)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 250 ml Keya Lemon Juice

Instructions

1. 1. In a mixing bowl, combine rice flour, a pinch of salt, and water to form a smooth batter.
2. 2. Heat a non-stick pan and lightly grease it with olive oil to prevent sticking.
3. 3. Pour a small ladle of batter onto the pan, spreading it into a small circle resembling a mini pizza base.
4. 4. Cook the base on medium heat for 2 minutes per side until firm and slightly golden.
5. 5. In a separate pan, sauté frozen mixed vegetables with a pinch of salt, Italian spice mix, and black pepper until tender.
6. 6. Blend tomatoes, basil leaves, lemon juice, and a pinch of salt to make a smooth chutney.
7. 7. Spread the basil tomato chutney over each rice flour base evenly, creating a thin layer.
8. 8. Top the pizzettes with sautéed vegetables, ensuring even distribution across each mini pizza.
9. 9. Sprinkle additional Italian spice mix over the toppings for extra flavor and aroma.
10. 10. Cook the assembled pizzettes on the pan for 3-4 minutes, allowing the flavors to meld together.
11. 11. Serve warm with a drizzle of olive oil or a side of extra tomato chutney if desired.