Vegetable Crust Pizza (GF, VE, LF)

Gluten free pizzas feature in many Italian restaurant menus and supermarket free from aisles these days which is great option for most.

However, if you still struggle with the ingredients included in these alternatives like potato starch, or would like a low carb/low calorie option, this vegetable crust could work for you.
                                      

(Serves 1) 

Ingredients

2 large handfuls of fresh kale
1 head of broccoli, chopped into florets
1 vegetable stock cube, crumbled
1 egg, beaten
1 tsp oregano
1 tsp basil
Frylight

Method

1. Preheat the oven to 180 Degrees C.
2. Using a food processor, finely chop the kale and broccoli. You're looking for the texture of broccoli rice. 
3. Add the remainder of the ingredients and several sprays of frylight to the processor. 
4. Gently pulse until the mixture is well combined and comes together. 
5. Line an oven tray with baking paper and grease with a little frylight. 
6. Using a spatula, scrape the mixture on the prepared tray and gentle press into an even pizza shape, about 1cm in depth. 
7. Bake in the oven for about 20 minutes, until the centre of the base holds to the touch, cool for 5-10 minutes. 
8. Use passata or some tomato puree as your pizza sauce. I used some leftover Sicilian sauce from my previous recipe.
9. Cover with your favourite toppings and a sprinkle of dairy free cheese. I used a lactose free mild cheddar. However, you may prefer a soya or coconut based alternative.
10. Bake in the preheated oven for a further 10 minutes until the pizza browns along the crust and the cheese is melted. 
11. Carefully transfer the pizza to a plate using a large, flat spatula.

You can use other vegetables as substitutes; like cauliflower or sweet potato if you prefer something less green!

Marinaded Salmon - In tandoori spiced yogurt

I love Indian food, but sadly whenever I've been to restaurants or wanted a good Indian takeaway, I have struggled to find options that don't include dairy or gluten. 

I used a lactose free, plain, Greek yoghurt for this universal marinade that would work well on fish, meat or tofu depending on your tastes. You could also use plain, unsweetened soya yogurt if you are allergic to dairy. 

(Serves 2) GF, DF

Ingredients

2 raw salmon steaks, cut into large chunks
2 tbsp dairy free yogurt
1 tsp crushed garlic
1 tsp crushed ginger
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp cayenne pepper
1 tsp agave nectar

Method

1. Mix all the marinade ingredients together well.
2. Gently coat each of the salmon pieces in the marinade to cover all sides and place in an oven proof dish. 

   

3. Cover and place in the fridge for 30 minutes. 

4. Preheat the oven to 180 degrees C and cook the salmon in the dish, uncovered for 25 minutes. 

Alternatively, you could grill the salmon, which would be a quicker option, but also a messy one!

I served mine with slim rice and stir fried vegetables, with plenty of ginger, chilli and garlic. There was some marinade left over which I used as a yogurt dip on the side.