Chicken and green bell pepper mini-pizzas (mustard-free)

Name: Chicken and green bell pepper mini-pizzas (mustard-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g chicken; 80 g green bell pepper; 50 g rice flour; 30 g mango; 1 tbsp olive oil; 3 g coriander; 1 piece egg

A mustard-free recipe suitable for baby 12-36 months with allergies. Made with chicken and green bell pepper. SAFETY: all ingredients are guaranteed mustard-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gchickenAlternative: green lentils
80 ggreen bell pepperAlternative: cucumber
50 grice flourAlternative: basmati rice
30 gmangoAlternative: lychee
1 tbspolive oilAlternative: rapeseed oil
3 gcorianderAlternative: cumin
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (mini-pizzas)

13 min

CHECK that ALL ingredients bear the Mustard-Free label
Cut the chicken into 2-3 cm pieces suitable for baby
Cut the green bell pepper into small cubes (1.5 cm) - remove seeds
Cook the rice flour in water (10 min) stirring often
Peel and dice the mango into regular 1.5 cm cubes
Wash and finely chop the coriander
Take all ingredients out 20 min before (room temperature)
Prepare equipment: bowl, cutting board, knife

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not leave pepper seeds or white pith
Do not give whole mango pieces to under 24 months
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden mustard

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: should be melting-tender
KEEP PACKAGING of sensitive products to prove mustard-free
Check LABELS even for 'obvious' products (e.g. spice mixes often contain mustard)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Put the cooked chicken in a large bowl
Add the green bell pepper mashed into a smooth purée
Fold in the cooked rice flour and diced mango
Add the binder (egg)
Pour in the olive oil and half of the coriander
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the mini-pizzas with oiled hands
Place on a tray

3. Cooking (baked)

19 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the mini-pizzas leaving 2 cm between each
Bake in the middle of the oven for 17 min
Check cooking halfway through
Remove when mini-pizzas are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh mango slice garnish
Arrange the warm mini-pizzas on baby's plate
Add small mango cubes around
Show how to pick up the pizzas
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup