Quite literally one of the easiest healthy pizza base recipes you'll ever come across.
Not a cauliflower base. Not a meatza. No nuts. No long prep and cooking.
Just a few simple ingredients blitzed together and baked for a bit in the oven.
For ham, pineapple and cheese topping:
1/2 cup arrowroot or tapioca powder
1/2 cup organic green banana flour
1/2 cup filtered/spring water
1/2 tsp mineral salt
1 tbsp organic tomato paste
200g ham (as good quality and as 'clean' as you can find)
Cheese of choice, grated (we use a firm sheep cheese from Aldi that melts)
1 cup pineapple (one of the very few times we consume pineapple from a tin containing BPA)
Or whatever toppings you like! The star of the show here is the base!
We often have roast pumpkin and chicken, lamb mince and rosemary with sheep feta, BBQ 'meatlovers', you can use whatever you like!
Handy items to have
Stick blender (or whisk)
Oven tray or pizza stone
Pre-heat the oven to 170 degrees Celsius and line an oven tray with baking paper, or a pizza stone with baking paper cut to a round shape to fit (the mixture will be slightly runny but it will sit nicely on a standard size pizza stone)
Place all ingredients in the stick blender jug and blitz until smooth (or use a whisk but it'll be handy to combine arrowroot and water together first to avoid hard-to-whisk-out lumps that easily happen when arrowroot is added to a mixture without high-speed blending available)
Pour onto the baking paper on the tray or stone, use a spatula or spoon to spread the batter evenly, then place in the oven for 8-10 minutes
In the meantime, slice the ham and pineapple to desired shapes and sizes and set aside until the base is cooked
Remove the tray from the oven, spread tomato paste evenly across the surface then sprinkle toppings on, finishing with grated cheese on top
Place in the oven for a few minutes on a higher temp (about 200 should be fine) to warm through and melt the cheese
Remove from the oven, slice and serve
- if using toppings that require cooking (e.g. raw chicken pieces, sweet potato chunks etc), it's handy to pre-cook these in the oven or on the stove, because the base mixture is too runny before cooking for any toppings to be placed on, it's not a 'dough' as with traditional pizza, or even gluten and grain-free recipes/packet mixes.
- if your pizza stone is too small and the mixture looks like it'll run over the edges simply don't use all the mixture, but this recipe should suit standard pizza stones.