This wholesome pizza is utterly bursting with flavour, from the rosemary-spiked base to the creamy hummus and punchy pesto. You won't miss the addition of cheese at all. Play around with the toppings and use whatever you have on hand.
Serves: 2–4
INGREDIENTS
Pizza base
1 cup almond meal/ground almonds
1 cup tapioca flour
1 rounded teaspoon gluten-free baking powder
1 free-range egg
⅓ cup unsweetened almond milk
1 teaspoon finely diced fresh rosemary leaves
Pesto
handful fresh basil leaves
handful fresh mint leaves
½ cup olive oil
½ cup macadamia nuts
1 small garlic clove, finely diced
juice of ½ lemon
Creamy hummus
1 x 400-gram can chickpeas, drained and rinsed well
3 tablespoons tahini
juice of 1 lemon
1 small garlic clove, finely diced (optional)
45ml olive oil
Vegetables for topping
½ cup tomato passata
Use a variety of leftover cooked and raw vegetables
OR
½ cup leftover roast kumara cubes, cut into 2cm pieces
½ zucchini, cut into thin slices
5 pitted kalamata olives, sliced
5 cherry tomatoes, halved
8 asparagus tips, blanched
To serve: Fresh basil leaves, sesame seeds
METHOD
Pizza base: Preheat oven to 220°C.
Combine all ingredients in a bowl and whisk well. Season generously. Leave to sit for 5 minutes before pouring onto a baking sheet lined with baking paper. Use a spatula to spread the mixture out into a circle that is roughly 30cm in diameter.
Bake for 12 minutes until lightly golden.
Pesto: Combine all ingredients in a small food processor. Season generously and blitz until a smooth consistency. Set aside until ready to use.
Hummus: Combine all ingredients in a small food processor or blender. Blitz until a relatively smooth consistency. Season well. This hummus should be a little runnier than usual so that it can be dolloped onto the pizza with ease. It will thicken slightly in the fridge. Set aside until ready to use.
To assemble: Preheat oven to 200°C.
Spread base evenly with passata. Scatter the vegetables over the top. Bake for 15–20 minutes until the crust is lightly golden. Remove from oven and brush the crust and vegetables with olive oil. Place a dollop of hummus in the centre and drizzle the pesto over the top of the vegetables. Top with fresh basil leaves and sesame seeds. Serve immediately.
Leftover pizza will last 2 days in an airtight container in the fridge. Hummus can be stored in an airtight container for up to 4 days in the fridge. Pesto can be stored in an airtight container for up to 5 days in the fridge.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!