Image: Brittany via Eating Bird Food

Ingredients:


PIZZA TOPPINGS

  • butter, for frying
  • 1 ½ bacon rashers, roughly chopped
  • 1 cup butternut pumpkin, cut into 1 cm (½ in) cubes
  • 2-3 tablespoons tomato paste
  • 1 Paleo Pizza Base
  • 1 small red (Spanish) onion, finely chopped
  • 10 small slices of free-range salami
  • ½ red capsicum (pepper), finely chopped
  • ½ yellow capsicum (pepper), finely chopped
  • ¼ zucchini (courgette), finely chopped
  • 5 pieces marinated artichoke (seed oil free), roughly chopped
  • 1 long red chilli, seeded and finely chopped
  • 6-7 pinches of goat's feta (omit if you are sensitive to dairy)
  • 2-3 teaspoons of Basil Pesto

PIZZA BASE

  • 1 cup activated almonds
  • 1 cup activated cashews
  • 1 tablespoon dried oregano
  • 5 sprigs of fiat-leaf  (Italian) parsley, finely chopped
  • ¼ teaspoon bicarbonate of soda
  • pink Himalayan salt, to taste
  • freshly ground black pepper, to taste
  • 2 eggs

Directions

TOPPINGS

  1. Preheat the oven to 180°C (350°F).
  2. Place a little butter in a frying pan and cook the bacon as desired.
  3. Steam the pumpkin until tender and set aside.
  4. Spread the tomato paste evenly over the pizza base, then add all the other toppings, except the goat's feta and Basil Pesto.
  5. Evenly place small pinches of feta and dollops of basil pesto over the pizza, then bake for 15-20 minutes.

TIP

This is just one of hundreds of different pizzas you can make. Don't be afraid to try other combinsations of your favourite vegetables and meat.

PIZZA BASE INGREDIENTS

  1. Preheat the oven to 180°C (350°F).
  2. Place the almonds and cashews into a food processor or blender and pulse to a fine crumble.
  3. Stir in the oregano, parsley, bicarbonate of soda, salt and pepper, then add the eggs and continuing stirring until combined (the mixture should be quite moist).
  4. Turn out the mixture onto a fiat surface lined with baking paper and place another sheet on top (this stops it from sticking when rolling it fiat).
  5. Roll out to roughly 2-3 mm (1/16 - 1/8 in) in thickness.
  6. Lift the pizza base using the baking paper and place onto a baking or pizza tray, removing the top sheet of baking paper.
  7. Add your selected toppings and bake for approximately 15-20 minutes. Serve immediately.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.