When the man of the house decides it’d be a great idea to purchase a pizza oven, despite most of the family not being able to eat gluten and dairy it’s time to come up with a pizza base recipe quick smart!! Yes you can buy them, but if you read the ingredients lists of ‘free from’ foods they typically contain lots of nasties we’d rather not eat. This recipe, however is free from rubbish and actually not bad at holding together.
For my topping I added about:
2 tbsp pesto
1 tbsp tomato purée
Sliced mushrooms
Tomatoes
Cooked paprika chicken
A little grated sheep’s cheese and mozzarella
PS You don’t need a pizza oven – any old oven will do!
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| Prep Time | 15 Mins |
| Cook Time | 20 Mins |
| Servings |
People
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Ingredients
- 1 Cup ground almonds
- 1.5 Cups arrowroot powder
- 12 Tbsp coconut flour (Split)
- 1/2 Tsp dried oregano
- 1/2 Tsp dried parsley
- 1/2 Tsp dried basil
- 2/3 Cup warm water
- 2/3 Cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 2 eggs At room temperature
Ingredients
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Instructions
- Preheat your oven to about 200oc.
- Mix together the almond flour, arrowroot, 6 tbsp of the conconut flour and dried herbs.
- In a separate bowl mix the water, oil and vinegar.
- Thoroughly mix the wet mixture into the dry.
- Whisk the eggs and slowly add to the dough.
- Continue to add the remaining coconut flour a tbsp at a time and mix until the dough is reasonably firm and dry to touch.
- Mould the dough into a ball and transfer to a well oiled baking sheet.
- Press the dough into 1 large or 2 small pizzas.
- Cook the base at a high temp for about 10 minutes until browned.
- Add your toppings and return to the oven for about another 10 minutes until cooked to your liking.
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