Flourless Alfredo Pizza

Pizza Base:

3/4 cup coconut flour

2 tablespoon flaxseed

1/4 teaspoon salt

1 tablespoon rapeseed oil

1 cup lukewarm water

Alfredo Sauce:

1 tbsp vegan butter

1 tbsp coconut flour

1/2 cup non-dairy milk

1 tbsp nutritional yeast

juice of 1 lemon

salt and pepper to taste

Cajun Broccoli and Chickpeas:

half head of broccoli, broken into florets

half a can of chickpeas, washed and drained

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp salt

1/4 tsp onion powder

1/8 tsp cayenne

1/8 tsp thyme

pinch of red pepper flakes

pinch of black pepper

2 tbsp veggie stock or water

Other:

1 cup spinach

5 cloves garlic, minced

Method:

For the pizza base:

• Preheat the oven to 220ºC.

• In a large mixing bowl add the coconut flour, flax, salt, olive oil and lukewarm water.

• Combine with a spatula or wooden spoon first then use your hand and knead the dough for 1 minute. The batter will be very moist at first and dry out as you go and that is what you want. Gather the pieces of dough and form a ball. 

• Set aside in the mixing bowl, at room temperature, for 10 minutes. It will give time to the fibre in the flour and flax to absorb the extra moisture.

• Slightly oil a sheet of parchment paper with olive oil (this will avoid the pizza base to stick to the paper while baking).

• Place the dough ball in the centre of this sheet. Place another piece of parchment paper on top of the ball, press with your hand to flatten the ball and start rolling with your rolling pin until it reach the thickness you like. The thinner the crispier the pizza will be !

• Remember, it is crucial to roll the dough between parchment paper sheets or the dough will stick to your rolling pin. 

• Peel off the top parchment paper sheet. Use a knife to cut out a nice pizza circle or keep the shape as you like. If you cut yours into a circle, reuse the dough from the border to roll another pizza base.

• Pre-bake the base by pulling the parchment paper sheet with the pizza base on it onto a baking sheet and pre-bake the crust for 10 minutes. 

For the alfredo sauce:

• In a small saucepan, melt the butter and add in the flour, stirring until it forms a paste.

• Add the milk, whisking until combined, and then add the nutritional yeast, lemon, salt, and pepper.

• Simmer, continually whisking, until the sauce thickens up.

For the cajun broccoli and chickpeas:

• Put the broccoli and chickpeas in a bowl, along with all the seasonings, and mix thoroughly.

Combine:

• Spread the alfredo sauce on the pre-baked pizza base, and top with minced garlic cloves.

• Next, spread the spinach over the sauce, followed by the spiced broccoli and chickpeas.

• Place in the oven, and cook for 15 mins, until the veg is cooked through and the base is crispy and golden.