This traditional-tasting pizza is more like the real thing than those store-bought varieties that taste like soggy cardboard with runny tomato sauce and rubbery processed cheese. This homemade version, on the other hand, tastes positively gourmet and is gluten-free. Scatter it with your favourite toppings and enjoy.
Makes: 2 small pizzas
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Servings
Prep time
Cook time
Recipe
Ingredients
- Base
- 1¾ cups finely ground almond meal
- 2 eggs, beaten
- 2 tbsp extra-virgin olive oil
- 2 tbsp nutritional yeast flakes
- 1 tsp finely chopped oregano or basil
- 2 garlic cloves, crushed
- ¼ tsp sea salt
- 1 tsp apple cider vinegar
- Extra almond meal, for rolling dough
- 2 tbsp sugar-free tomato paste (concentrated purée)
- ½ cup sun-dried tomatoes or ½ cup oven-roasted tomatoes, sliced
- 10 pitted olives, halved
- 1 tbsp nutritional yeast flakes
- 1½ cups rocket
- 1 cup basil leaves
Method
- Preheat oven to 220ºC and lightly grease pizza pan or large baking tray.
- To make pizza base, place almond meal in large bowl, add all other ingredients and mix until a loose dough. If the dough feels wet, add more almond meal and work it in with your hands until smooth. Shape dough into a ball.
- Cut dough in half. Roll out each portion between two sheets of baking paper to make two thin circles about 20cm in diameter, rolling from the inside of each circle outwards in a clockwise motion. Add more almond meal if dough becomes too sticky.
- Place pizza bases side by side on prepared pizza pan/baking tray and bake in the oven for 10 mins.
- Remove pizza bases from oven and spread with tomato paste, leaving a 5mm border of dough uncovered. Scatter tomatoes and olives over top. Sprinkle with yeast flakes.
- Return pizzas to oven for another 7–10 mins, or until glistening and crispy. Scatter rocket and basil over each and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
