This is a dish that is better known in Europe, especially in France and Germany. While it might look a little like a pizza, it is quite different though. It has a thin and crispy base and is traditionally topped with sour cream, onion and bacon.
Turns out you can make this dish without using sour cream or bacon.
This version is also yeast-free. I have used cashews to create an alternative for the sour cream. And I added a few drops of liquid smoke to imitate the bacon flavour. I really love it!
For a 21cm spring form you’ll need:
For the base:
1/4 cup (35g) buckwheat flour
1/4 cup (35g) rice flour
1/4 teaspoon baking powder
1 teaspoon psyllium fiber husk
1/3 cup water
For the topping:
1/2 cup (70g) cashews (soak them in filtered water for at least 4 hours, then rinse and drain them)
1/3 cup water
2 tablespoon apple cider vinegar
1 teaspoon mustard
1/2 teaspoon salt
15 drops liquid smoke
1/2 red onion
1. Preheat the oven to 200°C (top-/ bottom heat). Line the spring form with some baking paper.
2. For the base, mix the dry ingredients in a bowl. Add water and mix well.
3. Using a spoon, spread the dough for the base in the spring form evenly. Place in the oven and bake for approx. 12 minutes.
4. In the meantime blend the ingredients for the topping, except the onion, to a fine cream. Chop the onion into fine strips.
5. Take the pre-baked base out of the oven. Pour the sour cashew cream over it and place the chopped onion on top, gently pressing them into the cream.
6. Bake in the oven for another 10 minutes, or until the top is golden brown.