Recipe by Evie Morton (@evieandginger)
Makes 1 large pizza
1 1/4 cup almond meal
1/2 cup wholemeal rice flour
Pinch of chili flakes (optional)
1/2 tsp baking powder
2 tbs coconut oil (melted)
1/4 cup milk (of choice, I used almond milk)
200g frozen peas (thawed)
1 clove garlic (minced)
1/2 cup pine nuts (toasted)
1/2 cup parsley
100ml olive oil
1 bunch asparagus (trimmed and chopped into 3cm lengths and lightly steamed)
60g smoked ocean trout
Handful fresh mint.
For the pizza base: Set oven to 180C. Line a large round baking tray with baking paper. You could also use a large rectangle baking tray and make a rectangle pizza – whatever shape you prefer. In a large bowl mix the almond meal, rice flour, chili flakes (if using), salt and baking powder together. In a separate bowl whisk together the egg, milk and coconut oil. Add the wet mix to the dry and mix well. Using your hands, form a large ball with the mixture and flatten onto your baking tray. Using a spatula or knife work the mixture evenly into a pizza shape, patting with flat hands as you go. Keep patting it out to get the thickness and shape you want. (Think thin and crispy but not breaky base!) Place the pizza base in the oven and cook for 15 minutes or until just golden. Take pizza base out of the oven.
Re-set the oven to 240C.
For the pea pesto: Put all ingredients in a blender and pulse until it’s a pesto consistency.
Spread the pea pesto on pizza base followed by feta, asparagus and smoked ocean trout. Bake for about 10 mins or until turning golden on top. To serve, scatter with mint leaves and a drizzle of olive oil.
+ If you want to make the pizza paleo; tapioca flour works a treat. If no dairy; omit the feta and add some blobs of coconut yoghurt spiked with chilli powder. Vego – no ocean trout! Grilled veggies would be great on this too.
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