Beef and Red Pepper Pizzettas Recipe

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The Low-FODMAP 6-Week Plan and Cookbook A Step-by-Step Program of Recipes and Meal PlansThese miniature pizzas make delicious snacks—three or four constitute a balanced snack. You can also serve them to friends as nibbles alongside drinks. Replace the meat with a different protein of your choice, if you like, or use grilled tofu for a satisfying vegetarian dish. Eat them within the same day.

  • Yield: 4 Servings


For the Pizzettas
  • 1½ cups (192 g) tapioca flour
  • 1½ cups (237 g) white rice flour
  • 1 teaspoon salt
  • 0.33 cup (80 ml) light olive oil
  • 1 cup (235 ml) water
  • 2 eggs
  • 2 teaspoons (4 g) cumin seeds
For the Toppings
  • 4 ounces (120 g) sirloin steak
  • 2 red bell peppers (omit for reflux)
  • 1 teaspoon garlic-infused oil (omit for reflux)
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (4 g) chopped fresh parsley
  • Salt and pepper
  • 1 cup (250 g) crumbled feta cheese
  • 1 heaped tablespoon (15 g) horseradish sauce
How to Make It
  1. First, prepare the pizzetta bases. Preheat the oven to 350°F (180°C, or gas mark 4). Sift the two flours and salt together. Combine the olive oil and water in a small saucepan and bring to a boil. Remove from the heat and add the flour mixture. Mix thoroughly. Add the eggs and cumin seeds and mix to combine into a dough.
  2. Turn the dough out onto a low-FODMAP-floured countertop or worktop and knead the dough into a ball. Divide the dough into 12 pieces and push out into 12 flat round shapes. Place the pizzetta bases on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes until crisp on the outside but soft and slightly gooey inside. Do not overbake.
  3. Prepare the toppings. Grill the steak until medium-rare, let rest for 5 minutes, and then cut against the grain into thin slices. Char the peppers (if using) under the broiler until the skin is black. Remove the skins. Slice the peppers and then mix with the garlic oil, the olive oil, and the parsley. Season with salt and pepper.
  4. Scatter an equal amount of feta on top of each of the pizzetta bases. Place under the broiler for 2 to 3 minutes or until hot. Place a dollop of the pepper mixture on top of the hot feta and add 1 to 2 slices of steak. Place a ½ teaspoon of horseradish in the middle of the steak. Serve immediately.

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