INGREDIENTS
Rice paper (I used the small 16 cm ones)
Season to taste

Procedure

Soak the rice paper sheets in room temperature water until they soften.
Preheat the oven to 180°C (350°F) fan-assisted (air fryer is also fine).
Remove the rice paper sheets from the water, fold them in 4, and place them on the baking sheet over the parchment paper.
or place 3 sheets one on top of the other
or 3 sheets next to each other so they overlap a bit and then 2 more sheets on top (so it becomes long)
I prefer the triangles because they come out super crispy!
Season to taste; I used Alce Nero basil pesto with a pinch of salt and mozzarella.
Infornare a 180°C per 15 minuti

MACRO
1 sheet of rice paper, 16 cm
19 kcal
4.7 g carbohydrates
Poi dipende dal condimento
Se si usano 10 fogli di riso, passata di pomodori e 80 g di mozzarella per pizza
426 kcal

50 g carboidrati

16,5 g proteine

17,5 g grassi (se ci fosse una mozzarella light si risparmierebbero un po’ di calorie)

Stefania's Recipe