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Wednesday, 11 September 2013

3BM Kitchen: Wheat-free Pizza

Whether you have boring food allergies, you're trying to be a bit more health-conscious or (like us) you're just trying to find amazing new ways to stuff your face with junk without adding said junk to your trunk, today's recipe is for you - pizza but not as you know it... 

This is a pizza with a base cunningly whipped up without flour, yeast or sugar. Based on a recipe from Cloudy with a Chance of Sprinkles (a lifestyle and Paleo cooking blog), this is the 3BM take on the Coconut Flour Primal Pizza

To be perfectly honest, although this recipe does tick all the wheat-free, low-carb boxes we still don't think we've struck skinny junk nirvana just yet. While we've found coconut flour (a by-product of coconut milk production and a great flour substitute) to be great for cooking sweet things, we're not sure it works so well in savoury dishes. Despite being loaded with all our toppings, the coconutty flavour was still discernible and the base was a bit too spongy and cakelike for our taste. Having said that this is still a pretty scrumptious supper and a good one to try on days when you feel like being bad without beng truly terrible...  

You will need:

For the base 
(makes 1 medium sized pizza we used twice these quantities for our two pizzas)

For the toppings

Courgette, Ricotta, Mint & Lemon
  • 2 courgettes (zucchini)
  • small tub of ricotta
  • handful of mint (chopped)
  • zest of one lemon
  • salt and pepper
  • olive oil

Fig, Parma Ham & Goat's Cheese
  • tomato puree
  • 2 figs (quartered)
  • 4 slices of Parma ham
  • log of goat's cheese
  • salt and pepper
  • scattering of rocket leaves
  • olive oil (or truffle oil if you're feeling extra naughty like us)

Directions
First up, get your oven nice and toasty - set it to about 180 C while you prep and make your dough. Next, line a baking sheet with greaseproof paper and lightly brush it with a few dabs of coconut oil.

Now chuck your coconut flour, baking soda, salt and garlic into a big mixing bowl and give it a bit of a stir. Crack in your eggs and fold into the dry ingredients before adding the almond milk and giving the lot a final stir. You should have a sticky dough by this point. spread this on your greaseproof paper in a circular shape.

Pop your base into your pre-warmed oven and have a glass of wine while it cooks for about 20 minutes. At this stage you're supposed to flip your base, I was too scared to give the flipping a go so just pulled my browned base out of the oven and started piling on the toppings.

There's no great art to topping your pizzas, just get everything on them pronto and get those bad boys back in the oven, you're going to be getting pretty peckish by now. For the courgette pizza leave off the mint - you'll sprinkle this on just before you serve it and for the fig and ham pizza keep back half the rocket which you'll also be wanting to scatter post-cook, pre-serve. 






About ten minutes later, or when everything's looking suitably bronzed and bubbly, whip your pizzas out of the oven and onto plates for everyone to gobble while exclaiming how clever you are (and possibly scraping the toppings off the base surreptitiously because they aren't too keen on Hawaiian Tropic flavoured pizza...)





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