Asparagus & poppy seed pizza

Asparagus & poppy seed pizza

Total: 2 hr 38 Min. | Active: 50 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 537 kcal
, Fat: 23 g
, Carbohydrate: 70 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Yeast dough

300g gluten-free flour (Schär bread mix)
¾tsp salt
1tbsp poppy seed
1tbsp ground psyllium
¼cube yeast (approx. 10 g), crumbled
3dl water, lukewarm
1tbsp olive oil


150g lactose-free crème fraîche
½tsp salt
a little pepper
250g green asparagus, lower third peeled
75g lactose-free feta, crumbled
100g cherry tomatoes, halved
50g cranberries
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How it's done

Yeast dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 2 mins. on the lowest setting. Cover and leave to rise at room temperature for approx. 1 ½ hrs.


On a lightly floured surface, roll out the dough to a thickness of approx. 5 mm. Place on a baking tray lined with baking paper. Season the crème fraîche, spread on top of the dough. Peel the asparagus into thin strips using a peeler, arrange on top of the dough along with the feta, tomatoes and cranberries.

To bake

Approx. 18 mins. on the bottom shelf of an oven preheated to 240°C.


Peeling asparagus

Peeling asparagus

Our recommendations

Master chef
Aigle Murailles Jg 35CL, 2018
Wine recommendation
Aigle Murailles Jg 35CL, 2018
Helles Goldgelb, kräftiges Blütenbukett, mit feinen Hefenuancen, im Antrunk rassig und gut ausgewogen, feinfruchtig und lebhaft, mit telkräftig mit leichter Herbe im Ausklang. Ein Klassiker, der über die Schweiz hinaus bekannt ist.
CHF 12.30
CHF 3.51 / 10cl
Master chef

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