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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
10 mins
Serves
6

Upside-Down Veggie Pizza Bread (Gluten-Free)

Posted by Kristina S. from Vancouver, British Columbia, Canada • Published See Kristina S.'s 7 projects »
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  • Step 1

    Preheat oven to 400 F

  • Step 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

  • Step 3

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

  • Step 4

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

  • Step 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

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