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Prepare the dough by pouring all the ingredients in a food processor and mix to get a ball. Set the water depending on the flour (wheat flour or T80 white rice flour, half full or full).
Roll out the pastry and line the pie dish.
(It is not necessary to create a lot of height. Favor diameter)
Place in a cool time to prepare the machine.

In a small saucepan over low heat 2 tbsp. Tablespoons of olive oil. Add the chopped onion and minced crushed. Cook for a few minutes, then add the tomato puree and agave syrup.
(Season favor pureed fresh organic tomatoes).
Simmer over low heat for SU 20 minutes. Season at the end of cooking.

Meanwhile, 2 tbsp. Tablespoons olive oil in a wok. Add zucchini into rounds. (If the zucchini are organic, there is no need to peel). Cover and let stew for 20 minutes. Ask. Sure mixture during cooking Season at the end of cooking. Let the zucchini, if necessary.

Preheat oven to 180 ° C for 10 minutes.
Remove the dough and sprinkle the dough with almonds.
Spread with a spoon, preparing tomatoes and lettuce.
Have, over the zucchini.
Sprinkle with grated cheese before baking or brewer's yeast flakes from the oven.

Bake the cake for about 25 minutes.

Ingredients:

• For the dough:
• 200g rice flour (white, semi-
• complete or complete)
• 4 cup chopped fresh olive oil (preferably organic and cold pressed)
• 1 cup of coffee gomasio
• 1 cup of coffee baking powder (preferably organic phosphate-free and gluten-free)
• 10 ounces of warm water For the filling:
• 550g courgettes
• 4 cup chopped fresh olive oil (preferably organic and cold pressed)
• 1 onion or 120g
• 45g chopped corn salad
• 1.2 cup of coffee agave syrup (or 1 pinch of sugar cane blonde)
• 200 g tomato paste
• 1 cup chopped almonds
• Salt and pepper
• Optional: Grated cheese (plants or not) or yeast flakes.

Total time: Preparation + cooking time: 65 min
Yield: 4 people