Luke Ashton Ultra Marathon Runner: March 2015

Home baked pizza is the best!

With so many paleo variations, grain free and gluten free pizza base recipes online, it all seemed too complicated...

I tried the cauliflower base, which crumbled on me but is good once perfected, although very difficult and timely to prepare.

So my favorite pizza base choice is the ultimate 'fathead' style crust!

The great thing with pizza is you can top with any type of cheeses like buffalo mozzerella, swiss, gouda, mild cheddar and even stilton... pepperoni, minced beef, sausages.

Be creative!

Recipe found and perfected from the help of glutenfreeanna.com

INGREDIENTS:

(makes a 10-12 inch thin crust pizza)

For crust:

200g grated Mozzarella (fresh is best)
3 tablespoons soft Cream Cheese
1 egg
85g Almond Flour (ground almond)
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon Garlic Salt

1/2 teaspoon Wheat Free Baking Powder (for a deeper crust)

Pizza sauce (homemade) I use tomato purée blended with plum tomatoes, seasoning, some garlic and mixed herbs.

Melted Gouda, Cream Cheese, Almond Flour and Egg

Whisk in the Almond Flour until a thick dough

METHOD:

Preheat oven to 200c.

Microwave or (heat in a saucepan) the mozzarella and cream cheese in a large bowl until soft and pliable, about 30 seconds.

Then add the egg, almond meal, oregano, garlic salt and basil and blend well with a fork into a dough ball. Press into a circle or square shaped pizza on a greaseproof lined baking sheet sprayed with a thin coating of olive oil, ghee or coconut oil.

Pierce surface with fork to prevent rising of the crust while baking.

Bake crust in oven for 8-10 minutes, or once slightly golden. Pierce more holes with fork if bubbles form. Bake another 2-4 minutes if crust has not already browned.

Do not over bake as it will dry out!

Add your pizza sauce and toppings, pop back in oven for 4-5 more minutes until cheese is melted and bubbly.