19 June 2018

Hazelnut Crust Pizza & Peppery Rocket

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Serves

Serves 2-4

Total Time

1 Hour

Ingredients

For the pizza base

210g of gluten-free flour mix (see below)

30g of hazelnuts, ground in a coffee grinder or food processor

375ml of water

1/2 tsp of bicarbonate of soda

1/2 tsp of salt

2 tbsp of olive oil, plus extra for greasing

For the toppings

4 tbsp of pumpkin seed pesto (see below)

1 red onion, sliced

25g of chopped sun-dried tomatoes

A handful of cherry tomatoes, halved

1/2 red pepper, sliced

1/2 yellow pepper, sliced

Pink Himalayan salt and black pepper, to taste

To serve

Basil

Rocket

Drizzle of olive oil

Micro herbs (optional)

Macadamia Ricotta (see below), optional, but recommended for special occasions

Method

Step 1

Preheat the oven to 200ºC. Add all the pizza base ingredients to a bowl and mix well. The mixture will be quite runny, almost like a cake batter. Don’t worry, it’s meant to be that way.

Step 2

Line a baking tray with greaseproof paper and drizzle a very small amount of olive oil on the bottom. Pour the pizza batter into the tray and make sure you have a thin, even layer.

Step 3

Cook in the oven for 15 minutes until the the dough has solidified. Once it has, take it out of the oven and it’s ready to be pimped up with toppings. Add a layer of the pumpkin seed pesto and scatterings of red onion, sundried tomato, cherry tomatoes and peppers, then put the pizza back in the oven for another 15 minutes until it reaches the desired crispness.

Step 4

Just before serving, scatter a good helping of basil, rocket and extra drizzle of olive oil and salt and pepper. If you have some macadamia ricotta ready-made, add some nice dollops of it on top, too.

GLUTEN-FREE FLOUR MIX

Many shop-bought gluten-free flour mixes can be unpredictable. This is not only practical but, more importantly, it works a treat. Makes 900g of flour:

210g of brown rice flour
140g of buckwheat flour
70g of white rice flour
40g of oat flour
40g of potato starch/flour
40g of tapioca flour

1. Mix all the flours together and store in an airtight container.

PUMPKIN SEED PESTO

Makes 1 x 250g jar:

250ml of olive oil, plus extra for sealing
120g of pumpkin seeds
Bunch of basil (30g)
1 garlic clove, peeled
1/2 tbsp each of salt and black pepper

1. Add all the ingredients to a blender and blitz until you have a lovely pesto. You can choose to blend until smooth or to a chunkier consistency, if you prefer.

MACADAMIA RICOTTA

Makes 1 x 500g jar:

280g of macadamia nuts
160ml of water
1/2 of a probiotic capsule
Pinch of salt

1. Start by soaking the macadamia nuts for two hours by putting them in a bowl and covering with water.

2. Drain the nuts and tip them into a blender along with the water and probiotic and blitz until you get a smooth texture. As this is a ricotta-style cheese the texture can be slightly bitty. If you are doing this in a high-speed blender, make sure not to overheat the mixture as this will kill off the probiotics.

3. Once blended, transfer to a clean glass or plastic container. Do not use a metal one as the mixture won’t ferment. Leave the container outside the fridge for 24 hours with a tea towel or muslin cloth on top so that the mixture can breathe.

4. After 24 hours your mixture will be slightly fizzy and bubbly. Place a proper top on and leave in the fridge until you need it. It will last for up to seven days in the fridge.

Recipe courtesy of Happy Food

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