Almond, buckwheat and cauliflower gluten free pizza recipe

• preparation time
• 20 minutes
• Cooking time
• 30 mins to 1 hour
• Serves
•  1 12in pizza
• 
  
• The power in this gluten-free pizza comes from the protein-rich almonds, egg white and buckwheat.
• 
  
• 980 Calories; 43g carbohydrate (8.5g sugars); 46g protein, 70g fat (24g saturates), 4.8g salt, 6.8g fibre

INGREDIENTS

• butter, ghee or coconut oil, for greasing
• 140g/5oz cauliflower (about ¼ of a head without the stalk)
• 1 egg white, beaten
• 50g/1¾oz ground almonds
• 40g/1½oz buckwheat flour
• ½ tsp sea salt
• ½ tsp black pepper
• ¼ tsp bicarbonate of soda

For the topping

• 1 medium mozzarella ball
• 2 handfuls fresh tomatoes (a mixture of colours look good)
• chilli flakes (optional)
• handful fresh basil
• a drizzle of olive oil, to serve

Method

1. Preheat the oven to 170C/190C fan/350F/Gas 4. Line a baking tray with baking parchment and lightly grease with butter, ghee or coconut oil.
2. Grate the cauliflower into rice-sized pieces using a hand grater or food processor.
3. Put all the pizza base ingredients in a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough.
4. Using the back of a spoon, spread the dough out onto the greased parchment on the tray, shaping it into a circle 30cm/12in wide.
5. Bake in the oven for about five minutes, then flip it over and return to the oven for another two minutes.
6. Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza.
7. Slice the tomatoes into 1cm/½in thick slices and arrange over the pizza. Add the chilli flakes, if desired.
8. Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling.
9. Sprinkle the basil over the top of the pizza before serving and drizzle with olive oil.