Defrost and drain the spinach and carrots. Carefully squeeze the spinach with your hands.
Wash the red cabbage and cut or slice into fine strips. Cut the peppers into fine strips.
Preheat the oven to 200 °C convection oven. Line a baking tray with baking paper.
For the pizza dough, quickly knead 150 g curd cheese with flour, milk, oil, baking powder and egg in a bowl to a dough.
Roll out the dough with the floured rolling pin on the baking tray to a large circle (about 30 cm in diameter) and pluck it into shape with your hands.
Spread the pizza base evenly with the remaining curd cheese. Season with salt and pepper and sprinkle with the Italian herbs.
Arrange the vegetables on top in a ring from the outside in: spinach on the very outside, then red cabbage, red bell bell pepper, carrots and corn on the inside.
Drain the mozzarella, pick it into small pieces with your fingers or cut it into slices and spread it over the vegetables.
Bake the pizza in the oven on the lowest rack for 10 minutes, then increase the temperature to 220 °C convection oven and finish the pizza for another 10 minutes.
Preparation Tip:
Top the pizza with other ingredients according to your own taste. The more colorful, the better and also healthier.
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