Your new go-to Vegetarian Pizza
This pizza base is so simple and is paleo/gluten free/FODMAP friendly. You are seriously never going to have to buy a base again!
2/3 C almond meal
3/4 C tapioca flour
6 Tbsp coconut flour
1 tsp mixed herbs
1/3 C water
1/3 C olive oil
1 Tbsp apple cider vinegar
1 egg ( lightly whisked )
TOPPINGS - whatever you love! I used what I had in the fridge which was basil pesto for the base, mushrooms, silverbeet, zucchini, sweet potato, tomatos and liddells lactose free cheese grated on top.
Pre heat oven to 220 degrees.
In a large mixing bowl combine almond meal, tapioca flour, only 3 Tbsp of coconut flour, salt, mixed herbs. Stir well.
Combine water, oil and vinegar in measuring jug and pour into the dry mixture. Stir well with a wooden spoon until dough forms.
Add in egg and stir.
Once mixture is sticky, slowly add in 1 Tbsp at a time of the remaining coconut flour. Give the mixture time to absorb the flour between each spoon full and if you need more flour use tapioca not more coconut flour.
Line tray with baking paper and use your hands to knead the ball of dough out evenly over the paper. Work towards a 10inch circle about 5mm thick.
Bake for 10-15 mins depending on how crunchy you want your base.
Remove from oven and add desired toppings
Bake for another 10 mins.
ps. because this base uses almond meal and coconut flour it contains a high about of healthy fats, fibre and protein, therefore is VERY FILLING.