RECIPE

INGREDIENTS

BASE

• 130g almond meal
• 1/2 cup arrowroot/tapioca flour
• 1 tsp baking powder
• A good pinch of salt
• 1 egg
• 2 tbsp coconut oil
• 2 tbsp coconut milk

TOPPING IDEAS

• Pine nuts, roast pumpkin, rocket, cheese
• Roast chicken, pesto, feta

METHOD

Preheat the oven to 180 degrees C.

In a mixing bowl, combine the almond meal, arrowroot flour, baking powder and salt. In a separate bowl, whisk together the egg, coconut oil and coconut milk. Gradually add the wet ingredients into the dry ingredients, stirring constantly until a thick dough is formed. You may not need to use up all the liquid, I only used about half. If the dough is too wet, just add a bit more flour.

Line 2 pizza trays with baking paper and divide the mixture equally between them. With wet hands, press the dough mixture out to form a thin pizza base. Bake in the oven for around 15-20 minutes until golden and crispy.

Add your desired toppings to the bases and return to the oven for about 5 minutes. (Note: all my toppings were already pre-cooked, so I was just waiting for the cheese to melt).

Slice and serve!

Serves 2.