Summary

Ingredients

• 1 package pizza dough (Lizza dough plate, low carb, gluten-free)
• olive oil

For the filling:

• olive oil
• 0.5 ½ onion (s)
• 1 clove garlic
• 1 medium aubergine (s)
• 1 medium zucchini
• 1 tomato (s)
• 1 medium bell pepper (s), red
• Salt and pepper
• oregano
• basil
• thyme
• Paprika powder

For the cast:

• 10 g yeast flakes
• 65 g chickpea flour
• 130 ml water
• 0.5 teaspoon ½ kala namak
• pepper
• turmeric

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Instructions

1. Preheat the oven to 200 degrees.
2. Place the base of the tart pan on the Lizza dough sheet and cut out to fit with the knife. Line the bottom of the tart pan with parchment paper and place the sheet of dough on top. Then prick several times with a fork and brush with oil. Cut the rest of the platter into three equally wide strips and use them to shape the edge of the quiche, always pressing the ends together. Pre-bake the quiche in the oven for 20 minutes.
3. Wash and clean the vegetables and cut into small cubes. Put the oil in a pan and fry the vegetables with the onion and clove of garlic. When the vegetables are cooked, season with the spices.
4. Mix the chickpea flour with the yeast flakes, the Kala Namak salt, pepper and turmeric and stir in the water. Let stand for 15 minutes.
5. Put the vegetables on the pre-baked quiche base, then spread the chickpea glaze on top and fold in slightly.
6. Bake at 200 degrees for another 30 minutes.