Ham and cheese pizza
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.