Pizza Without Flour - Protein and for Celiacs

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Recipe Identity Card

  • 90 KCal Calories per serving
  • Easy enough difficulty
  • Doses for 2 people
  • Preparation 30 minutes
  • Average cost
  • Note 30 minutes for preparation; 30 minutes for cooking

Recipe Category: Bread, Pizza and Brioche / Protein Recipes / Light Diet Recipes / Gluten Free Recipes / Flour-Free Pizza - Protein and for Celiacs


For the dough

  • 400 g of Romanesco cabbage
  • 150 g of egg white
  • 100 g of fresh ricotta
  • 20 g of chia seeds
  • salt to taste

For the filling

  • 100 g of fresh ricotta
  • 1 teaspoon of oregano
  • 1 bunch of rocket
  • 100 g cherry tomatoes
  • 80 g slices of Fontina cheese
  • About 100 g of tomato sauce
  • 70 g of bresaola

Materials Needed

  • Casserole for steaming
  • Bowl
  • Round pan with a diameter of 30 cm
  • Chopping board
  • Knife
  • Scale weighs food
  • Fork
  • Baking paper


  1. First, clean the Romanesco cabbage by removing the hard and woody ribs. Cut the inflorescence (the “pulp” of the Romanesco cabbage) into rather small pieces of regular size. As an alternative to Romanesco cabbage, cauliflower can be used.
  2. Steam the Romanesco cabbage for about 10 minutes.

Perfect cooking
Romanesco cabbage should not be overcooked, but neither should it be too hard. Cooking times depend on the size of the pieces obtained.
To speed up times, we recommend steaming in the microwave with the special pot.

  1. Remove the Romanesco cabbage from the pan and allow to cool.
  2. Gather the Romanesco cabbage in a bowl and mash it with the prongs of a fork: you will have to obtain a sort of puree with numerous pieces that are still firm.
  3. Season with salt and mix the cabbage puree with fresh ricotta, egg whites and chia seeds: you will have to obtain a rather thick and sticky mixture.

What are chia seeds?
Chia seeds are the seeds of a herbaceous plant grown mainly in Mexico and Guatemala. Chia seeds are rich in omega three and mineral salts (in particular phosphorus). In this recipe, chia seeds can be replaced with flax seeds, sesame seeds, or poppy seeds.

  1. Line a round pan with a diameter of 30 cm with parchment paper, then distribute the mixture, possibly with the help of a spatula.
  2. Preheat the oven to 220 ° C.
  3. Bake the base of the "pizza" for 20 minutes: it will be ready when the edges start to turn golden.
  4. Remove the pan from the oven and fill with slices of Fontina cheese, a thin layer of tomato sauce, a few teaspoons of lean ricotta, oregano and the halved cherry tomatoes.
  5. Put the pan back in the oven and cook for another 10 minutes.
  6. Remove from the oven and serve with fresh rocket and slices of bresaola.

Alice's comment - PersonalCooker

Yes I know I know I named this recipe ?? pizza ?? even if it actually isn't! But if you are at least a little curious, do not hesitate to prepare it yourself: I am absolutely sure that you will be thrilled by the flavor! I have to thank Alessandra Gentilini for giving me the idea of ​​this phenomenal pizza.

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