Low Carb Crunchy Pizza

INGREDIENTS

BASE:

• 2oz Flaxseeds

• 2oz Almonds

• 2oz Tapioca Flour

• 1 tsp Baking powder

• 1⁄2 tsp Salt

• 2 Eggs

• 1oz Olive Oil or Melted Coconut Oil

RECOMMENDED TOPPINGS:

• Pesto sauce base, Sundried tomato dip or Tomato paste base

• 2 slices of Diced and pan fried Bacon shortcuts

• Sprinkle of Finely chopped Broccoli, Olives, Sundried or Cherry tomatoes, fresh basil leaves or dried mixed herbs/oregano/thyme, 3 button mushrooms sliced, diced Pineapple, pinch of grated parmesan, cracked pepper

METHOD

1. Preheat oven to 425F, set aside a pizza tray or large baking tray

2. Add Flaxseeds, Almonds, Tapioca flour, baking powder and salt into Mixing Bowl and MILL- 15 SEC / SP 9

3. Add the eggs and oil and MIX- 25 SEC / SP 4

4. Split the mixture into portions (4 small bases, 3 medium or 2 large)

5. Lay out on a counter top a piece of baking paper and sprinkle with Tapioca flour, place one portion of the mixture on and place another same sized piece of baking paper over the top of the mixture and press down

6. Roll with a rolling pin until about 0.2 inch thin, can use the spatula to clean cut the edge and add off cuts to other mixture

7. Once rolled and the top baking paper removed lift the bottom paper on to the baking tray and BLIND BAKE (base only) 5 MIN, flip and repeat baking for another 5 MIN.

8. Remove base from oven and place all toppings of choice (see notes) and bake again 10-15 MIN until browned to your liking

NOTES/TIPS
• Use any Low Carb toppings you wish to add
• Easily Dairy free, do not top with Parmesan (and leave Parmesan out of the Pesto when making it if using for sauce base)
• Base should be crispy enough to pick up with your hands, if not bake for a little longer

HEALTH BENEFITS
• Grain, Gluten, Wheat, Flour, Sugar free
• High Fiber
• Low-Carb
• Low GI
• High Micronutrient content