The Food Matters Team is loving this gluten-free pizza recipe at the moment. The ingredients might surprise you!
Gluten-Free Pizza
PIZZA BASE
Florets from 1 cauliflower
3/4 cup almond flour
1 tbsp dried oregano
Sea salt and freshly ground black pepper
3 organic eggs, beaten
DIRECTIONS
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 center and add the eggs. Use your hands to pull the dry ingredients toward 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 two 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, and parmesan cheese and put it back in the oven for 5-10 more minutes. Take it out of the oven and top with fresh basil, arugula, and 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 tbsp Food Matters Superfood Greens
DIRECTIONS
In a food processor, place your nuts and process them until they are roughly chopped, add basil, lemon juice, garlic, superfood greens, and garlic. Pulse a few times until blended well. Slowly add the 1/4 cup of olive oil while food processor is running.
Blend until creamy and pesto comes together, add a pinch of salt and pulse a few times.
We topped it with this tasty green pesto, fresh tomatoes, and greens, but you can use any of your favorite pizza toppings!
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Photo courtesy of Food Matters
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This post is presented by Food Matters. Find more recipes here.