Crispbread Pizza

This irresistible pizza recipe from Brontë Aurell's ScandiKitchen Summer uses crispbread (Brontë recommends Leksands) instead of traditional pizza dough, making it a super-healthy, super-quick alternative to the much-loved classic.  It's a perfect staple recipe to add to your repertoire this summer!




1 x big round of Leksands Crispbread

Green pesto 2 tbsp or even Tomatillo sauce (green tomato sauce)

Grated cheese (I use a mixture of mozzarella and cheddar) – a good handful

5-6 blanched asparagus

Ready to eat green tomatoes if you can find them (if not, use normal ones)

A handful of blanched peas

Boccacino or mozzarella, to taste

Makes 1 round



1. Turn the oven to 180c

2. Blanch the vegetables for a few minutes and drop in cold water to stop cooking.

3. Add a few droplets of oil to the pesto to make sure it is spreadable, then lightly cover the base of the crisp bread. Add sliced tomatoes, asparagus, peas and then the mozzarella. Top with the grated cheese.

4. Season with salt and pepper and bake for around 5 minutes or until the cheese has melted.

5. Slice with a pizza cutter and serve immediately (it does not keep). If you want a meaty version, add some air dried ham after cooking.


This recipe is from ScandiKitchen Summer by Brontë Aurell.

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