Gluten & Grain Free
Refined Sugar Free
Gluten Free Pizza
Happy Gluten Free Pizza Day, it’s pizza, but with a Nourish twist! We love a steaming slice of pizza, it’s one of those meals that always feels special whether it’s eaten at the table, or on the lap. It’s fun to mix up our toppings and share our favourites, but this simple tomato with olives is our favourite family way to have it. The kids love a little cheddar, but it’s mozzarella all the way for the adults, all from the fabulous folk at Violife. Our base is nutritious and tasty with a wonderful mix of Coconut Flour and Linseeds.
1 & 1/2 cups Almond Flour
3/4 cup Ground Linseed (I use golden ones)
2 tbsp Coconut Flour
1/2 tsp Salt
1/4 Cracked Pepper
1/2 tsp Baking Soda
1 tbsp of your favourite fresh herb (I use thyme or oregano) – if you don’t have fresh then use 1 tsp of dried herb
1 Flaxseed Egg (see below)
1/4 cup of Olive, or Avocado Oil
These are so personal, everyone has a favourite, I love to let everyone choose their own on a pizza night. Go crazy with roasted veg, pop on cherry tomato halves, shred basil, or pile high with rocket. The choice is yours!
Preheat the oven to 200c
in a small bowl make your flaxseed egg (2 tbsp ground flaxseed to 6 tbsp of water)
In a large bowl mix together your dry ingredients. Making a well in the centre, next add your two wet ingredients.
Combine with a spatula and then use your hands to make a ball of dough. It should be fairly soft and hold together at this stage.
Take two pieces of baking parchment paper, or two non stick mats. Place the ball of dough between the mats and flatten into a thick disk. Then using your rolling pin to flatten it, roll to a 1/2cm crust thickness. This mix will make approx one 30cm diameter pizza crust.
Peel off the top piece of parchment, or non stick mat and place the pizza crust in the oven for 10-12 minutes until it becomes golden and crispy.
At this stage you could cool and freeze, or store for the following day.
Otherwise, go ahead and layer up with your favourite toppings!
We love ours with tomato paste, or sauce (we love Hunter and Gather), olives and cheese (we love the Violife Mediteranean cheese for a dairy free option). Bake for a further 5-10 mins, or until your cheese has melted.
Optional – I have drizzled mine with a parsley and walnut pesto, or you could use a basil pesto.