Gluten Free Pizza with Prosciutto, Tomato & Spinach
Just because you’re gluten free doesn’t mean you have to go without. This traditionally tasting pizza is more like the real thing, not the store bought varieties that taste like you forgot to remove the soggy cardboard from the box and you bite into runny baked beanish tomato sauce and rubbery colourless processed cheese. Scatter it with your favourite toppings and enjoy. It’s supreme.
- about 1 1/2 cups finely ground almond meal
- 2 eggs, beaten
- 2 tablespoons extra virgin olive oil
- 2 tablespoons nutritional yeast flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 garlic cloves, crushed
- 1/4 teaspoon sea salt
- 1 teaspoon apple cider vinegar
- 2 tablespoons tomato paste
- 105 g oven-roasted tomatoes
- 1 1/2 cups spinach leaves
- 1 red capsicum chopped
- Prosciutto strips x 6 (no nitrates or additives)
- 8 anchovy fillets
- 1 tablespoon nutritional yeast flakes
Preheat the oven to 220°C and lightly grease a pizza pan or large baking tray.
For the pizza base, put 1 1/2 cups of almond meal in a large mixing bowl, add all the other ingredients and mix until you have a loose dough. If it feels wet, add a bit more almond meal and work with your hands until smooth. Shape into a ball.
Cut the dough in half and roll each portion out into a thin circle of about 15 cm, working from the inside out in a clockwise motion. Add more almond meal if it becomes too sticky. Place the two bases side by side on the prepared baking tray and place in the oven for 10 minutes.
Remove from the oven and spread with tomato paste, leaving a 1 cm border of dough uncovered. Scatter the prosciutto, capsicum, tomatoes, spinach and anchovies over the top, and sprinkle with yeast flakes. Return the pizzas to the oven for another 7-10 minutes, or until glistening and crispy. These are so delicious and tastes positively gourmet!
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