http://www.diet-and-health.net/Supplements/Lactase.html

http://www.diet-and-health.net/Supplements/Lactase.html
http://www.wisegeek.com/what-is-a-vinegar-diet.htm

http://www.puredairyfree.co.uk/recipe.php?id=97

DEEP PAN PIZZA


Dairy free
Gluten free
Suitable for vegetarians

Number of servings: 2
Preparation time: 20 minutes
Cooking time: 25 minutes

INGREDIENTS

BASE
75g Pure spread, melted
100g grated carrot
1 egg, beaten
150ml water
100g brown rice flour
100g potato flour
2 tsp gluten free baking powder
Salt & pepper to season

TOPPING
25g Pure spread
50g organic tomato puree
1tsp dried mixed herbs or 1tbsp fresh herbs, chopped
1 tomato, sliced
50g courgette, thinly sliced
½ red, orange or green pepper, diced
3 spring onions, sliced on the diagonal
1 head broccoli, cut into small florets
Fresh basil leaves to garnish
Carrot slice cut into stars

METHOD

1. Melt 25g of Pure spread in a pan and stir-fry the courgette, peppers, broccoli and spring onion for 3 minutes. Add the tomatoes last and cook briefly. Put to one side.

2. Liquidise the carrot to a smooth puree with the water and egg.

3. Mix all the dry ingredients together for the base with 3 tablespoons of Pure spread. Quickly fold the flour mixture into the puree. Do not leave to stand.

4. Heat a 20cm frying pan, greasing the base with remaining Pure spread. Pour the batter into the pan and cook until the mixture bubbles and sets. Carefully turn over with a fish slice and cook the other side. Each side should take about 10 minutes. While cooking the second side, spread the top with the tomato puree, a scattering of herbs and top with the stirfried vegetables. Remove from pan and serve on a plate, garnish with basil leaves and carrot stars. This pizza can be served hot or cold.