Grain-Free Pizza with Lamb, Currants and Mint
Photography by Kelly Gibney.
This pizza base has to be one of the easiest ever. The topping is a delicious change from cheese. Use coconut yoghurt for dairy-free.
INGREDIENTS
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
Pizza base
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
METHOD
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.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.