VEGETABLE AND BACON PALEO PIZZA
Pizza Base Ingredients:
- 2 ½ cups almond meal
- 1 cup arrowroot and tapioca flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 3 eggs
- 4 tbsp coconut oil, melted
- ½ cup nut milk of your choice
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
To make the pizza base or bases, preheat oven to 1800C and line 2 baking trays with baking paper. I use 2 round 12” pizza trays with holes in the bottom.
Sift dry ingredients together into a bowl. In a separate bowl whisk together the eggs, oil and nut milk.
Fold the egg mixture into the dry ingredients a bit at a time and mix thoroughly to form a smooth, thick dough.
Spoon ½ the dough onto each of the baking trays. Using a spatula spread the dough out in a round shape to a thickness of 5mm. You can make the pizza bases as big or as small as you like, just adjust the amount of dough you use for each size.
Bake for 5 – 10 mins until the pizza base is cooked through and lightly browned.
Remove from oven and set aside while preparing the toppings.
Increase the oven to 220 oC.
Pizza Sauce Ingredients:
- 400g chopped tinned or fresh tomatoes
- 1tbsp pf mixed herbs eg parsley, oregano, basil
- ½ tsp Himalayan salt and pepper to taste
Combine all ingredients in a food processor and blend until smooth.
Suggested toppings: sliced zucchinis, sliced mushrooms, chopped capsicum, chopped bacon, chopped onion, pitted olives.
Cashew cheese, parmesan cashew cheese or nutritional yeast seasoning
Salt and pepper
Putting it all together:
Spread pizza sauce over bases, scatter over vegetables and bacon in order of list above ending with olives. Dollop the cashew cheese on top, then sprinkle with parmesan cashew cheese or nutritional yeast, season with salt and pepper.
Return to the oven and cook for a further 10-20 mins or until golden and crisp.