Upside Down Veggie Pizza Bread

Upside-Down Veggie Pizza Bread (Gluten-Free)

https://www.cutoutandkeep.net/projects/upside-down-veggie-pizza-bread • Posted by Kristina S.

You will need

2 tbsp Extra Virgin Olive Oil 1 Small Leek white part only, thinly sliced 1 cup Cherry Tomatoes , halved 1 Medium Zucchini , diced Corn kernels from 1 young Corn or 3/4 cup frozen corn 1 tbsp Fresh Thyme leaves 1 ½ cup cups all-purpose gluten-free baking flour blend baking Flour 2 tbsp Sesame Seeds 2 tsp GF Baking Powder (preferably aluminum-free) ½ tsp GF Baking Soda 1 tbsp Chopped fresh Rosemary or 1/2 tsp. GF dried rosemary 1 tsp Pure Sea Salt 1 cup Grated Mozzarella Cheese , divided ¼ cup Chopped fresh Basil 1 cup + 3 Tbsp. Buttermilk (if you don't have buttermilk use full-fat milk with 1 tablespoon of fresh lemon juice)

Project Budget

Time

Difficulty

Description

Instructions

1. Preheat oven to 400 F

2. In a 10-inch cast iron or oven-safe skillet heat olive oil over medium heat. Add leeks and cook for 5 minutes. Add tomatoes, zucchini, corn and thyme leaves and season with salt. Stir-fry for 3 minutes. Set aside

3. Combine flour, sesame seeds, baking powder, baking soda, rosemary and salt. Stir in 1/2 cup mozzarella cheese, and then mix in buttermilk

4. Scatter fresh basil over the mixture in the skillet, then remaining cheese and spread the batter over the top

5. Bake for 23 - 25 minutes until golden brown. Allow to rest in the pan for 10 minutes. Using a sharp knife loosen the edges and then place a large plate over the skillet. Invert the skillet for the pizza bread to fall out onto the plate