No one can say “No” to pizza.
But, what if we told you that you could eat pizza without feeling guilty or feeling sluggish after you have eaten it. It’s true – this pizza is not full of belly-pouch-enhancing bad carbs. Today, my pizza pals, I declare we have found the best base.
Nuts and pulses are our new BFFs when it comes to evening indulgences. They refuel our bodies, replenish energy stocks and do not collect in the gut. Get these nutty ingredients tonight and blitz this baby for dinner when you wish:
Make the crust:
100 g walnuts, soaked overnight
140 g sunflower seeds, soaked overnight
180 g flax seeds, ground coarsely
1 tsp Italian seasoning
1 tsp dried basil
1 tsp dried oregano
TOP TIP Make 2/3 bases as they can be frozen for quick and easy pizzas in the future.
Method
1. Process in food processor.
2. Alternate nuts, seeds and herbs and combine thoroughly.
3. Place between two sheets of parchment paper and roll out thinly.
4. Remove top sheet and place in oven for 2 hours on the lowest temperature possible. Then turn over the crusts.
5. Continue dehydrating until the base is dry to the touch. (You may use a dehydrator for this also).
Toppings
1. Chop some of these veggies, throw them in a bowl and marinate them in garlic and olive oil for extra taste.
2. Choose from black olives, mushrooms, red or yellow peppers or red onion. Add fresh herbs or pesto.
3. Top the pizza bases with Sweet Pepper Sauce, pg. 94, your favourite toppings and no-cheese Parmigiano, pg. 91.
3. Mangiate bene, it’s pizza time!
Recipe from RAW by Bernadette Bohan, available in bookshops nationwide, €24.99 online.
