for 4 person

Yeast dough

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

Topping

150 g	lactose-free crème fraîche
½ tsp	salt
a little	pepper
250 g	green asparagus, lower third peeled
75 g	lactose-free feta, crumbled
100 g	cherry tomato, halved
50 g	cranberry

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.

Topping

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.

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