Sunflower seeds make a tasty, firm and filling base for this gluten and dairy free pizza. Enjoy a classic favourite with a twist which is a nice sometimes choice to brighten up your meal options when you are eating a restricted diet.
2 cups of raw activated sunflower seeds
2 free range eggs
1/2 cup of coconut flour
1/4 teaspoon sea salt and ground black pepper to taste
2 tablespoons olive oil
Herbs (add your favourite herbs for an extra tasty base).
Place all ingredients in the food processor (chopping blade) and process until the sunflower seeds are broken down to resemble an almond meal type consistency (rustic look).
This mix will make three pizzas. The base is very filling and quite dry so it needs a generous layer of moist toppings. Divide the mix into three and roll each pile into a ball.
This pizza was very nice cold the next day. It is extremely filling so you don’t need a huge serve. I would add a moist salad to it as well that has a dressing plus avocado as an example.
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Vegetable spaghetti is a versatile, flavoursome and low carbohydrate food and in this recipe it is used as the main ingredient in the base of this delightful pizza. Gluten and dairy free, Paleo friendly, colourful and tasty. A meal to satisfy those who have been missing this traditional favourite.
If you are avoiding nightshades then leave the tomato paste off and use olive oil as the topping, leave off the capsicum and drizzle an egg over the top.
1 whole baked Vegetable Spaghetti
1 cup of raw activated pumpkin seeds
1/2 red onion
1 tablespoon coconut oil
2 tablespoons coconut flour
Pink rock salt and black pepper
When the pizza is cooked remove from the oven and slice using a pizza slicer. It will smell delicious. Serve on its own or with your favourite meat. You will be able to carefully pick this pizza up with your hand but l would eat it with a knife and fork.
Enjoy this delicious version of a gluten and dairy free pizza made with all natural ingredients.
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Live & eat mindfully. Gluten & dairy free recipes.