CHIA AND ALMOND PIZZA
SERVES 2 SMALL PIZZAS
FOR THE DOUGH:
2 tbsp. ground chia seeds
1 1/4 cups (200 g) ground almonds
1/2 tsp. sea salt
gluten-free flour, for dusting
FOR THE TOPPING:
1/3 cup (100 g) tomato passata
2 tbsp. tomato purée
1/2 tsp. olive oil
sea salt
freshly ground white pepper
1/2 tsp. pizza seasoning (see Tip, below)
1 small onion
1/2 small zucchini
1 small red pepper
1 1/2 tbsp. almond butter
1 1/2 tsp. yeast flakes
2 1/2 cups (50 g) arugula
NUTRITIONAL VALUES
Calories: 666kcal
Fat: 44.8g (3.8g S.Fat)
Carbs: 50g
Protein: 26.5g
Sugar: 12.2g
Sodium: 662mg
METHOD
To make the dough, combine the chia seeds with 4 tablespoons water and soak for about 20 minutes. Combine the almonds, salt, and chia seeds in a mixing bowl and knead to make a smooth dough. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
Divide the dough in half and roll out each half with a rolling pin on a floured work surface. Place the dough discs on a baking sheet and bake in the centre of the oven for 12–15 minutes, or until golden.
Meanwhile, make the sauce by combining the tomato passata, tomato purée, and oil in a mixing bowl, then seasoning with salt, pepper, and pizza seasoning. Peel and thinly slice the onion and zucchini. Remove the seeds from the pepper and cut it into thin strips. Stir together the almond butter, yeast flakes, and 3 tablespoons water until smooth.
Spread the tomato sauce over the pizza crust, then top with the vegetables. Dollop the almond butter mixture on top of the pizzas and bake for 5–7 minutes, or until done. Allow to cool completely before packing. Separately pack the arugula. Before serving, reheat the pizza briefly and top with the arugula.
Divide the dough in half and roll out each half with a rolling pin on a floured work surface. Place the dough discs on a baking sheet and bake in the centre of the oven for 12–15 minutes, or until golden.
Meanwhile, make the sauce by combining the tomato passata, tomato purée, and oil in a mixing bowl, then seasoning with salt, pepper, and pizza seasoning. Peel and thinly slice the onion and zucchini. Remove the seeds from the pepper and cut it into thin strips. Stir together the almond butter, yeast flakes, and 3 tablespoons water until smooth.
Spread the tomato sauce over the pizza crust, then top with the vegetables. Dollop the almond butter mixture on top of the pizzas and bake for 5–7 minutes, or until done. Allow to cool completely before packing. Separately pack the arugula. Before serving, reheat the pizza briefly and top with the arugula.
