Paleo pizza base
with pesto, baby argula, semi dried tomatoes and prossuito
Paleo, gluten free, wheat free, grain free, dairy free
What you'll need serves 9 for the pizza base 1 C tapioca flour 1/3 C coconut flour 3 tbs extra coconut flour 1/2 C macadamia oil or avocado oil 1 egg, lightly whisked for the toppings 100g semi dried tomatoes, in vinegar 3 rashens prosciutto 1/2 C baby argula (baby rocket) for the pesto 1/4 C cashews, soaked in boiling water for 15 minutes 1/2 C basil 1 1/2 tbs macadamia oil or avocado oil 4 garlic cloves 1 tbs water | How to make it for the pizza base In a large mixing bowl, combine tapioca flour, 1/3 C coconut flour and sea salt. Add oil and water and combine well. incorporate egg and add small amounts of coconut flour until the mixture comes together as a dough. Turn out onto a bench and knead until the dough comes into a neat ball. Place on a pizza tray lined with baking paper and roll out evenly. Bake in a preheated oven at 180 degrees C for 15 minutes or until lightly golden. for the pesto In a food processor, blend all ingredients until well combined. Spread evenly over the browned pizza base. for the toppings Top pesto with prosciutto, tomatoes and return to the oven for 10 minutes or until the prosciutto is crispy. garnish with rocket before portioning and serving. |