– A dish you’ll never get tired of as it has so many variations, both topping and crust can be replaced. This pizza recipe is ideal if you have leftovers to be used.
Pizza crust for 1 baking sheet:
- 500 g of carrots
- 500 g celeriacs
- 100 g almond flour
- 6 eggs
- salt & pepper
– Vegetables can be replaced with cabbage, broccoli, cauliflower, parsnips, sweet potato etc etc.
Grate the vegetables coarsely or finely and squeeze out the juice. Mix the grated vegetables with eggs, almond flour, salt and pepper well. Place an oiled baking paper on a baking sheet and spread out the ‘dough’ by pressing it gently but firmly together and into every corner. Bake in the oven at approx. 170c for about 45min. When done, place the crust upside down on an oven rack and carefully remove the baking paper. Now put it back in the oven at approx 250c for 10-15mins or until it is crisp. Let it cool before adding the toppings.
- a good tomato sauce
- cheese gruyère or comté 12+ months – optional
- chicken breast fried in curry
- red onion
- fresh pineapple
Make a good and simple tomato sauce of onions, garlic, chopped tomatoes, oregano and let it simmer for a few hours. The chicken – add coconut oil and curry on a warm pan and fry the sliced chicken breast but only a few minutes on each side to avoid it getting dry after being cooked in the oven afterwards.
Spread the tomato sauce on pizza crust, then cheese, chicken, onions, pineapple and tomatoes. Bake in the oven at about 220c for about 10-15min until the cheese is melted or the tomatoes looks tender. Add fresh basil when ready..