GF Ayurvedic pizza

Another Ayurvedic recipe from Nathalie, the YALAcollective Ayurvedic chef !

Nathalie will teach us the secrets of the Ayurvedic cooking during our upcoming YALAjourney in Tuscany.

This June! From 10 to 16 one week of total immersion into Chakras & Ayurveda. Click HERE to book your spot!

 
GF Ayurvedic pizza… When Spicy India meets Sparkling Italy

 

INGREDIENTS (4 parts)

For the dough gluten free

125 gr rice flour
125 gr corn starch
1 table spoon of olive oil
15 cl warm water
2 tea spoon of yeast
1 tea spoon of Himalayan salt

For the tomato chutney

Vaghar: the magic mix of spices
1 table spoon of rapeseed oil
3 curry leaves (available in an indian grocery store)
1 pinch of mustard seeds
1 clove of garlic
1/2 red dried chili
Plus the ingredients of the chutney:
1/2 pink onion thinly sliced, like half moon
3 big tomatoes cut into big cubes
1 tea spoon of turmeric
1 pinch of Himalayan salt
1 pinch of cumin powder
1/2 juice of a yellow lemon
1 bunch of sliced fresh coriander leaves

 

 

THE ART
Prepare the dough the day before the tasting of the pizza
Mix the yeast with a little of the warm water,
and then add the rice flour, the corn starch, and the olive oil.
Add slowly the rest of the water.
Enjoy the massage your giving to yourself and the dough…
When your dough is ready, make a compact ball
And let rest in a bowl you can keep in the fridge for 1 day.

The next day, take out the dough, and prepare it for pizza time..
in a pizza dish that goes in the oven,
spread your dough with your fingers and love, to make a 20 cm circle,
pick with a fork, and cook it for 7 minutes in the oven (220°)

While the dough is getting ready, it’s time for the chutney…
Prepare your full vaghar in a pan on the fire
then add the onion, and brown it
Then add the tomatoes, half fire
Then add the turmeric, the salt and 1/2 glass of water.
Cook for 7 minutes, then cut the fire.
Add the lemon juice, the coriander leaves and mix.
Chutney is ready to garnish the dough!

Remove the dough from the oven and dress it with the chutney
5 more minutes in the oven, and your pizza is ready!

 

This recipe are from Nathalie Geetha’s new book #Ma détox colorée “un voyage sensoriel et intégratif pour prendre soin de la vie” Courrier du Livre, Mai 2017

Facebook :#Madétoxcolorée //  www.institutdesanteintegrative.com

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