1¾ cups almond meal
½ cup plus 2 tablespoons tapioca flour (sometimes called tapioca starch)
½ cup buckwheat flour
1 teaspoon gluten-free baking powder
¾ teaspoon sea salt
2 free range eggs, lightly beaten
1 egg white
½ cup almond or dairy milk
¼ cup melted ghee or olive oil
To top pizza
passata (or tomato paste) fresh mozzarella
fresh basil leaves to garnish
dried red chilli flakes, if desired
Preheat oven to 200°C.
Place the almond meal in a large bowl. Sift the tapioca flour, buckwheat flour and baking powder over the top. Stir in the salt.
In a separate bowl, whisk together the eggs, egg white, milk and melted ghee or olive oil.
Pour the liquid component into the flours and use a large wooden spoon to mix thoroughly.
Place a third of the mixture on to an oven tray lined with baking paper. Use a spatula or wide knife to spread the batter in a circular or rectangle shape until slightly less than 1cm thick. The batter will be very sticky. It can help to lightly oil the spatula.
Increase oven temperature to 220°C. Bake for 12 minutes until lightly golden.
Repeat process until all three bases are cooked.
To assemble: Spread pizza base with passata. Slice mozzarella and place evenly over the base. Scatter over a generous handful of sliced black olives. Bake for 10–15 minutes.
Trim each end of the zucchini. Use a vegetable peeler to create “ribbons”. Work your way around the vegetable until you reach the seedy core. Place on the pizza.
Garnish with fresh basil, sea salt and dried chilli flakes, if using. Makes 3 × 23cm pizza bases
Cook's tip: Prepared (cooked) pizza bases freeze very well. Tightly wrap in clingfilm and store for up to a month.