Roll it out
Making crust from scratch takes your pizza to the next level – and it’s a lot easier than you think. Just follow our simple instructions.
To make quinoa, farro, buckwheat or black rice crusts, mix together 1 cup cooked whole grains of your choice, ½ cup almond flour, 2 eggs, and a pinch each of salt and pepper. Stir until evenly combined, turn mixture out onto parchment-lined baking sheet, and press into 30cm circle. Bake at 200 deg C until firm and crispy, about 15 to 20 minutes.
To make these crusts, use a kitchen towel to thoroughly squeeze out any water from the vegetables once you've prepared them accordingly. Then mix with cheese (see below for amounts), 1 egg, and a pinch each of salt and pepper. Once evenly combined, turn the mixture out onto a parchmentlined baking sheet, and press into a 30cm circle, about 0.5cm thick. Bake at 200 deg C until cooked through.
2 medium zucchini, grated + ½ cup shredded kale + ½ cup grated parmesan Bake for 40 to 45 minutes.
Florets from 1 medium cauliflower, pulsed in food processor into rice-like consistency + ½ cup shredded mozzarella + 2 tbsp grated parmesan Bake for 40 to 45 minutes.
3 small beets, shredded + ½ cup grated parmesan Bake for 30 to 35 minutes.