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by Amanda Sloan
1 onion, sliced and lightly browned prior
1 carrot, grated
Handful mushrooms, sliced in half, if large
1 courgette, sliced
½ capsicum, sliced
1 tbs each; sunflower seeds and pumpkin seeds
1–2 cloves garlic, diced finely
1⁄3 cup extra virgin olive oil
1 onion, thinly sliced
Several pieces, silver beet, spinach OR cabbage, thinly sliced
Walnuts decorated on top (optional, yet delicious)
Fresh herbs i.e. basil (preferably), marjoram, thyme OR dried mixed herbs
Sauté, 1 onion and 2 cloves garlic; diced. Add a couple of tomatoes and fresh basil, previously blended. Simmer, for about 10 mins or use uncooked. Add your own seasonings!
1¾ cups GF Flour Mix, in Desserts, Pg 88
4 tbs extra virgin olive oil
1 tsp lemon
1 tsp sea salt and cold water to mix
Mix all ingredients to form the Pizza Dough. Knead slightly, roll out and cut into 2 pieces. Fold each piece in half and place in the fridge for 20 mins or so. Bring out and re-roll to fit pizza tray. If dough crumbles a little when lifting, place pieces into tray and press in.
Prepare pizza bases (makes 2 average), as above and place onto 2 greased (with olive oil) oven trays. Preheat the oven, to around 200ºC. Cover the base with the Home-made Salsa. Add most of the herbs, onion (previously sautéed) and garlic on top, then layer the carrot, silver beet, mushrooms, courgette and capsicum.
Pour a little olive oil over the top and sprinkle with the seeds/nuts/herbs etc. A little sprinkled salt and pepper adds flavor. Bake about 20–25 mins. Just keep checking to see if the vegies are golden brown and the crust is not too crispy. Slightly crunchy is good and check to make sure center is cooked, depending on the size of your pizza. Pour on remaining olive oil and enjoy.
Other recipes can be found in the new book Fresh Cuisine Recipe Book by Amanda Sloan for sale on Amazon Book & Apple ibooks. Amazon.com/dp/1533205019 or