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
- Preheat the oven to 180 Degrees C.
- Using a food processor, finely chop the kale and broccoli. You're looking for the texture of broccoli rice.
- Add the remainder of the ingredients and several sprays of frylight to the processor.
- Gently pulse until the mixture is well combined and comes together.
- Line an oven tray with baking paper and grease with a little frylight.
- Using a spatula, scrape the mixture on the prepared tray and gentle press into an even pizza shape, about 1cm in depth.
- Bake in the oven for about 20 minutes, until the centre of the base holds to the touch, cool for 5-10 minutes.
- Use passata or some tomato puree as your pizza sauce. I used some leftover Sicilian sauce from my previous recipe.
- 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.
- Bake in the preheated oven for a further 10 minutes until the pizza browns along the crust and the cheese is melted.
- 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!
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