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GLUTEN-FREE PIZZA (THE INGREDIENTS WILL SURPRISE YOU
Ingredients
- PIZZA BASE
- florets from 1 cauliflower
- 3/4 cup almond flour
- 1 tablespoon dried oregano
- sea salt and freshly ground black pepper
- 3 organic eggs, beaten
- METHOD
- Preheat the oven to 200°C / 400°F and line a baking tray with baking paper.
- Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture and place in a mixing bowl. Add the almond meal, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.
- Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Depending on preference, you could make 2 small bases or one large. We find the small bases work better and cook more evenly.
- Pre-bake for 25 minutes or until golden. Meanwhile, prepare the super green basil pesto. Remove the crust from the oven. Cover it with pesto sauce, halved tomatoes & parmesan cheese and put it back in the oven for 5-10 more minutes. Take it out the oven and top with fresh basil, arugula & a squeeze of lemon juice.
- SUPER GREEN PESTO
- 1 cup activated nuts of your choice
- 1 bunch of basil
- Juice of 1 lemon
- 1 clove of garlic, crushed
- pinch of sea salt
- 1/4 cup good quality olive oil
- 1 tablespoon Food Matters Superfood Greens
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