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vegan pizza, dairy free, gluten free, vegan, plant based, paleo, wholefood,

Pizza (new and improved!)

Makes 2 pizza bases.


BASE (makes 2, I freeze one for later):

  • 2.5 cups of almonds
  • 1 cup of arrowroot flour
  • 1.5 teaspoons baking powder (Gluten Free)
  • 3 chia eggs (1 tbs chia seeds to 3 tbs water = one egg)
  • 4 tbs coconut oil melted
  • 1/2 cup of almond milk
  • 1/4 cup of nutritional yeast/savoury yeast flakes


Topping for one pizza (use whatever vegetables you like, this is my go to):

2tbs of tomato paste for over the base (100% tomatoes, nothing else)

4 thin slices of a sweet potato, steamed

1/2 zucchini grated

1/4 small red capsicum, diced

Handful of kale or spinach

6 kalamata olives, diced

1 small tomato, sliced

6 small mushrooms, sliced

Sprinkle of nutritional yeast as ‘cheese’

Sprinkle of mixed herbs and/or fresh basil.



1. Pre heat oven to 180 degrees C.

Line 2 pizza trays with baking paper.

Mill almonds to almond meal (Thermomix: 8 sec / speed 9)

Add arrowroot, baking powder and savoury yeast flakes (Thermomix: mix 5 seconds / speed 6)

In a small mixing bowl whisk the chai eggs, milk and coconut oil (Melt oil if needed) (If it is really cold and your oil keeps solidifying set the Thermomix to 37 degrees). Add to flour mixture.

Knead for one minute or until combined.

Spread half the mixture onto a pizza pan (freeze the other half in a ball in baking paper and foil).

Bake for 5 minutes or until lightly browned.

To finish heat the oven to 250 degrees C, place the topping ingredients on the pizza and cook the topped pizza for 10 minutes.


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