- 5 cups of amaranth flour
- 3 TBSP of chickpea flour
- ½ – 1/3 cup of warm filtered water (start with less)
- ½ tsp of herbal sea salt
- 5 TBSP of apple cider vinegar
- 5 TBSP of olive oil
- Tomato passata to cover base
- ½-1 onion cut into rings
- 1 red capsicum, cut into slices
- 5-6 large mushrooms, sliced
- ½ courgette sliced or chopped
- 1 TBSP of olive oil to massage your kale
- 2 cups of shredded kale
- Optional: More nutritional yeast to sprinkle on top
- Dried oregano and fresh or dried basil to taste
- Good quality salt and cracked pepper to taste
- Optional: 1-2 cups of fresh arugula leaves
- 1/3 cup of sunflower seeds (or sunflower and pumpkin seeds)
- ½ – 1 tsp of freshly minced garlic or ½ tsp of garlic powder
- 2 tsp of freshly squeezed lemon juice
- 1 – 2 tsp of nutritional yeast
- ¼ cup of filtered water
To make your pizza:
- Preheat oven to 180 degrees
- Line your baking tray with baking paper and lightly grease your paper with olive oil.
- In a bowl add your flours, water, and salt and combine well. Pour your pizza ’dough’ onto the prepared tray and spread evenly using your hands.
- Cover your pizza base with tomato passata and prepare your vegetables. Top your tomato covered based with all of your vegetables except for the kale and arugula leaves if using.
- Sprinkle with herbs and bake for 20-30 minutes.
- In the meantime, massage your kale leaves in oil (and set aside) and prepare your seed cheese.
- Top your almost-baked pizza with the massaged kale leaves and your seed cheese. Reduce the temperature to 160 degrees and bake for another 20 minutes or until crispy and smelling irresistible.
- Top with Arugula leaves or serve with fresh salad. Enjoy!