Asparagus Poppy Seed Pizza

Total time: 2hr 38m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 537 Kcal, 10g Protein, 70g Carbohydrates, 23g Fat


  • Leavened Dough
  • 0.75 tsp. salt
  • 1 tbsp. ground psyllium
  • 1 tbsp. poppy seeds
  • 300 g gluten free flour (Schär Brot-Mix)
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 3 dl Water, lukewarm
  • 1 tbsp. olive oil
  • Topping
  • 150 g lactose free crème fraîche
  • 250 g green asparagus, lower third peeled
  • 0.5 tsp. salt
  • a little pepper
  • 50 g cranberries
  • 75 g lactose free feta, crumbled
  • 100 g cherry tomatoes, cut in half

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  • Leavened Dough

    In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the water and oil, knead to 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 1/2 hrs.
  • Topping

    On a floured work 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.
  • Bake

    Bake for approx. 18 mins. on the bottom shelf of an oven preheated to 240°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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