PCOS Friendly Piadina Romagnola Recipe
Nutrition per Serving
This PCOS-friendly version of traditional Piadina Romagnola uses whole wheat flour combined with almond flour to create a lower glycemic index alternative to the classic recipe. The whole wheat flour (GI: 54) provides sustained energy without causing blood sugar spikes, while almond flour adds healthy fats and protein to further stabilize glucose levels.
Grocery List:
- Whole wheat flour
- Almond flour
- Sea salt
- Baking powder
- Extra virgin olive oil
- Fresh arugula
- Fresh mozzarella cheese
- Fresh tomatoes
- Balsamic vinegar
- Fresh basil
The combination of complex carbohydrates, healthy fats, and quality protein makes this recipe ideal for managing insulin resistance, a common concern for those with PCOS.
Ingredients
- 1 cup (125g) whole wheat flour
- 1/4 cup (30g) almond flour
- 1/4 teaspoon (1.5g) sea salt
- 1/2 teaspoon (2g) baking powder
- 2 tablespoons (30ml) extra virgin olive oil
- 1/3 cup (80ml) warm water
- 2 cups (60g) fresh arugula
- 4 ounces (115g) fresh mozzarella, sliced
- 1 medium tomato (120g), sliced
- 1 tablespoon (15ml) balsamic vinegar
- Fresh basil leaves for garnish
Instructions
- In a large mixing bowl, combine whole wheat flour, almond flour, sea salt, and baking powder. Mix well to distribute ingredients evenly.
- Create a well in the center of the dry ingredients. Pour in olive oil and warm water.
- Using a fork, gradually incorporate the flour into the liquid, then knead with your hands for 5-7 minutes until the dough becomes smooth and elastic.
- Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature. This allows gluten to relax, making rolling easier.
- Divide the dough into 2 equal portions. On a lightly floured surface, roll each portion into a thin circle, approximately 8-9 inches in diameter and 1/8 inch thick.
- Heat a large cast-iron skillet or griddle over medium-high heat. No oil is needed.
- Cook each piadina for 2-3 minutes per side until golden brown spots appear and the bread puffs slightly. You may see small bubbles forming, which is normal.
- While still warm, fill each piadina with 1 cup arugula, half the mozzarella slices, half the tomato slices, and drizzle with balsamic vinegar.
- Add fresh basil leaves, fold in half, and serve immediately while warm.
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