olive oil, for sautéing
½ large red onion, finely diced
250 grams lamb mince
1 heaped teaspoon harissa paste
⅛ teaspoon ground cinnamon
½ teaspoon dried thyme
zest of 1 lemon
2 tablespoons currants
½ cup tomato passata, for topping pizza
¼ cup Greek yoghurt or coconut yoghurt
large handful roughly chopped fresh mint, plus more for garnishing
1¼ cup ground almonds
1 cup tapioca flour/starch
1 teaspoon gluten-free baking powder
½ cup almond milk
2 tablespoons olive oil
1 free-range egg
½ teaspoon sea salt
Preheat oven to 220°C.
Pizza base: Whisk all ingredients together. Set aside for 10 minutes. Mix well. Line a tray with baking paper. Spread the batter into a 28cm circle. Bake for 10–12 minutes or until lightly golden.
Heat a glug of olive oil in a sauté pan over a medium heat. Add the red onion and cook until tender. Add the lamb and cook for 5 minutes until browned. Add the harissa paste, cinnamon, thyme, lemon and currants. Cook for 10 minutes. Taste and season well.
Top the base with the passata, spread with the lamb mince, then bake for 10–12 minutes until base is golden and meat is browned.
Combine the yoghurt with the fresh mint and dollop over the pizza just before serving. Garnish with remaining fresh mint. Makes 1 large pizza.