Ham and cheese pizza


Mother & Baby (Australia) - - Tummy Time -


1½ cups (150g) al­mond meal,

plus ex­tra as needed 2 eggs, lightly beaten 2 tbsp ex­tra vir­gin olive oil 2 tbsp nu­tri­tional yeast flakes ½ tsp dried oregano ½ tsp dried basil 2 gar­lic cloves, crushed ¼ tsp Celtic sea salt 1 tsp ap­ple cider vine­gar


2 tbsp to­mato paste

(con­cen­trated purée) ½ cup (105g) oven-roasted

to­ma­toes (op­tional) ²∕³ cup (65g) grated ched­dar cheese

or goat’s cheese ½ cup (80g) chopped ham dulse flakes, for sprin­kling (op­tional)

1 Pre­heat the oven to 220°C (425°F) and lightly grease two small pizza pans.

2 To pre­pare the pizza bases, com­bine all the in­gre­di­ents in a large mix­ing bowl to form a loose dough. If it feels wet, add a lit­tle more al­mond meal. Dust the bench with al­mond meal and knead the dough with your hands un­til smooth. Shape into a ball. Cut the dough in half and roll each por­tion out into a thin cir­cle, about 15cm (6 inch) in di­am­e­ter, work­ing from the in­side out in a clock­wise mo­tion. Add more al­mond meal if it be­comes too sticky. Place the bases on the pre­pared pizza pans and bake for 10 min­utes.

3 Re­move the bases from the oven and spread with to­mato paste, leav­ing a 1cm (½ inch) bor­der. Scat­ter over the to­ma­toes, if using, and the cheese and ham, and sprin­kle with dulse flakes, if using. Re­turn the piz­zas to the oven for 7–10 min­utes, or un­til crispy.


You can freeze the bases be­fore rolling and de­frost when re­quired.

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