Injera Pizza with Ethiopian Spiced Vegetables
A creative twist using injera as a pizza base, topped with sauteed Ethiopian spiced vegetables. A fun and gluten-free lunch.
15m prep + 20m cook4 servings
DAIRY-free
380 cal|15g protein|50g carbs|15g fat|7g fiber
Ingredients
- 4 Gluten-free injera bread
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1/2 medium Red onion
- 2 cloves Garlic
- 1 tablespoon Berbere spice blend
- 1/2 cup Tomato sauce
- 1 cup Dairy-free mozzarella cheese
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Chop the red bell pepper, zucchini, and red onion.
- 3Sauté the chopped vegetables with minced garlic in olive oil until softened.
- 4Stir in berbere spice blend and cook for another minute.
- 5Spread tomato sauce evenly over the gluten-free injera.
- 6Top with sautéed Ethiopian spiced vegetables and dairy-free mozzarella cheese.
- 7Bake for 10-12 minutes, or until the cheese is melted and bubbly.
- 8Slice and serve the Injera Pizza immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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