Quick No-Dough Mini Pizzas

Ingredients

• 2 Medium eggs (Beaten)
• 9 Rice paper sheets (3 sheets for each mini pizza)
• Tomato sauce (For topping, optional; the author's Margherita version was topped with it)
• Pesto (Alternative topping)
• Cheese (To taste; the author used lactose-free mozzarella from the Protein range in the Margherita version)
• Oil (Optional for topping or as a spray to lightly grease the skillet)
• Salt (To taste)
• Topping of choice (As an alternative to the listed ingredients, top as desired)

Steps

1. 1

   Beat the 2 medium eggs in a bowl.

2. 2

   Dip the rice paper sheets into the beaten eggs.

3. 3

   Layer 3 rice paper sheets to form each mini pizza, making 3 bases in total.

4. 4

   Top each mini pizza as desired, using, for example, tomato sauce, pesto, cheese, oil, and salt, or other preferred toppings.

5. 5

   Cook the mini pizzas in an air fryer at 200 °C for 7–8 minutes.

6. 6

   For an even crispier base, transfer the mini pizzas to a nonstick skillet and cook for another 2 minutes.

7. 7

   As an alternative to the air fryer, cook the mini pizzas in a nonstick skillet lightly sprayed with oil and covered with a lid.

8. 8

   For an even crispier edge, after cooking the mini pizzas in the skillet, place them in the air fryer for a couple of minutes.

Notes

The recipe specifies cooking in an air fryer for 7–8 minutes at 200 °C, with an optional additional 2 minutes in a skillet for extra crispness. It is also possible to cook them directly in a covered skillet; the cooking time for this method is not specified. The author's version was a Margherita topped with tomato sauce and lactose-free mozzarella.

Nutrition per serving

• mini pizzas
• aperitif
• snack
• gluten-free
• lactose-free
• yeast-free
• no-dough
• air fryer