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
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
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
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
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.