1 min read
A pizza to wow the family and please the intolerant.
1 Serve Just Natural Clean Lean Protein
½ Cup Quinoa Flakes
1 Cup Sunflower Seeds
½ Cup Flaxseeds
½ Cup Almonds Flour
2 Tbsp Chia Seeds
4 Tbsp Psyllium
1 tsp Salt
1 Tbsp Xylitol (or Maple Syrup)
2 Tbsp Coconut Oil (melted, but not hot)
1 Tbsp Avocado Oil
Olive or Avocado Oil
Vegan Mozzarella cheese, grated
A classic, but better. This Margherita Pizza is Gluten Free, Dairy Free, Vegan and Keto Friendly! A dish to please everyone! Made with Just Natural Clean Lean Protein, and packed with nuts and seeds, this pizza will knock your socks off and hit those protein targets.
Recipe by Kerry Locatelli, BNat.
Mix the Just Natural Clean Lean Protein, quinoa flakes, sunflower seeds, flaxseeds, chia seeds, psyllium, almond flour and salt together in a bowl.
Blend the water, melted coconut oil and avocado oil until well combined.
Add Wet ingredients to the dry ingredients and mix well. Let it stand for 5 minutes.
Shape into pizza bases (as thin or as thick as you desire) and place on baking trays or press into cake tins (for a more precise circle).
Bake at 170C for 15mins and then remove the pizza bases and either turn them on the baking tray/cake tin or place them on a wire rack and bake for a further 10 mins.
Once the pizza bases are done, remove them from the oven and add your desired toppings- I love the simple flavours of tomato, basil and cheese. Start with spreading the tomato paste over the base. Add some garlic and a little olive oil and then the tomato slices and basil leaves. Top with grated vegan cheese and drizzle with olive oil.
Bake til the cheese has melted as desired.