GF: DF: SF

Pizza Base:

800g cauliflower (1/2 head), roughly chopped into florets

3 tablespoons chia seeds

1/2 cup buckwheat flour

2 tablespoons olive oil

good pinch sea salt

dried oregano

dried rosemary

Topping:

600g piece sirloin, cut into 2cm thick steaks

1 small (100g) zucchini, sliced on the round

1 cup (100g) button mushrooms, sliced

1 cup (200g) cherry tomatoes, sliced

1/2 cup pitted kalamata olives

2 cups loosely packed rocket

Homemade tomato sauce (serves 4 – makes 200ml)

1x 400g tomatoes

1/2 spanish onion

1 teaspoon olive oil

1/2 teaspoon balsamic

1/2 teaspoon tamari

sea salt

black pepper

1 tablespoons chopped parsley

Preheat the oven to 180 degrees and line two baking trays with baking paper. Mix the chia seeds with the water in a small bowl and allow to set for 10 minutes to create a gel. Make sure the chia seeds have been mixed in evenly.  Place the cauliflower florets in a food processor and blitz until a fine crumb is formed. Remove from the food processor and place on a few sheets of paper towel. Fold the paper towel up and use your hands to squeeze or press the excess water out of the cauliflower crumb. Transfer the cauliflower to a large mixing bowl and stir in the buckwheat flour and salt. Mix well to combine. Next add in the chia gel and olive oil. Use clean hands to knead the dough together, making sure the chia seeds are evenly distributed throughout the dough.  Divide the dough into two balls. Place one ball in the centre of one of the lined trays and place another sheet of baking paper over the top. Use your hands to press the dough down and smooth it out to create a pizza base shape. The base should be 3-4 millimetres thick. Place the first base in the preheated oven and bake for 30 minutes. Repeat the same process with the second ball of dough. Once the first pizza is cooked and golden, remove from the oven and place the second in. Cover the cooked base with your toppings of choice and return to the oven to cook for a further 10 minutes.