Why not try something different this weekend that's still mouth-watering, but guilt-free? We were amazed at how delicious and wholesome this recipe was.
*INGREDIENTS FOR TWO PEOPLE*
For the base:
- 2 cups blanched almond flour
- 1 teaspoon coarse kosher salt (if using fine salt, use just 1/2 teaspoon)
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 large egg
For the toppings:
- Napoletana sauce (Woolworths does a good one) or Homemade Napoletana sauce (Blend together: 1 tin of whole tomatoes (ideally Fiamma or Serena), 1 vegetable stock cube, half a clove of garlic or 1 teaspoon garlic powder, a few basil leaves.)
- A ball of mozzarella, grated
-
Free-range bacon
-
Artichokes
-
Sliced mushrooms
-
Ground salt
-
A sprinkling of sweet basil (herbs)
Instructions:
- Preheat oven to 200 degrees Celcius. Line a tray with parchment/baking paper.
- In a large bowl, whisk together the almond flour, kosher salt, baking soda, and garlic powder.
- In a small bowl, whisk the egg.
- With a rubber spatula, mix the egg into the flour mixture, then knead the crumbly mixture into uniform, smooth dough.
- Transfer the dough to the prepared baking sheet. Cover with another sheet of parchment paper and use a rolling pin to roll into a large, 10-inch diameter, ¼-inch-thick circle.
- Bake until golden and edges are just beginning to brown, 7-8 minutes.
- Remove the pizza crust from the oven. Switch oven to broil and set a rack 6 inches below flame (not directly below flame).
- Top the crust with the Napoletana sauce, sprinkle with mozzarella and add any other toppings.
- Return the pizza to the oven and broil briefly, just until cheese is golden and bubbly, 2-3 minutes.
- Remove from the oven and allow to cool and set for 5 minutes, then use a pizza cutter to cut into 8 triangles. Serve immediately.