✅ Not only is salad pizza a great way to get in some extra veggies, but it’s also a fun and creative way to enjoy pizza night without feeling guilty. Plus, it’s super customisable so you can make it your own by trying different toppings and sauces. 🙌
So next time you’re craving pizza but still want to eat healthy, give SALAD PIZZA a try! Your taste buds (and your body) will thank you. 😋
COCONUT FLOUR PIZZA BASE (serves 2; we doubled this recipe)
1/2 cup + 2 tbl coconut flour
2 tbl psyllium husk
1/4 tsp salt
1 tbl extra virgin olive oil
1 cup Lukewarm Water not boiling, think bath temperature
Preheat oven to 220c. Add all ingredients to a bowl and stir to combine. As the mixture thickens, use your hands to gather all the bits into a ball. Leave to sit for 10 minutes for fibres to absorb all the liquid.
Lightly oil a piece of baking paper, place the dough on top, and place another piece of baking paper on top (so the dough ball is between two pieces of paper). Use a rolling pin (or side of a jar like me!) to roll out your dough to desired thickness and size. Once rolled out remove the top sheet of paper (keep this though you will need it later!) and pre-bake in the oven for 12-15 minutes. Remove from the oven, pop the other sheet of paper back onto the pre-cooked base, and flip it over. Peel paper off non-cooked side and pre-back this for another 3-5 minutes.
Now add your toppings! We grated fresh zucchini and mixed this with our shredded mozzarella to spread over the base for a warm, soft, melty under layer and baked this for another 3-5 minutes to melt the cheese. Then topped with heaps of baby salad leave, generous chunks of our Beetroot Balsamic cheese, pepitas, hemp seeds, and drizzles of olive oil and aged balsamic vinegar
So so good!!! 🍕
