I have tried many a pizza base in my time (including Pizza Huts thin and crispy way back in the day!!) and I have to say this is literally my favourite. Since jumping on the grain-free bandwagon, I have tried the cauliflower base, the meatza, and I really think pizza isn’t a pizza without a bit of crunch in that base! This recipe is really versatile too, you can just make the base, cook it longer on a lower temp and voila you have crackers! I love the flaxseeds in this recipe, they give a nicer texture then just the nuts alone, but if you are on intro GAPS you can replace the flaxseeds with more nuts and then this recipe can be enjoyed from stage 4 :)
2 cups/260g Cashews (soaked/fermented if that is where you are at)
2 cup/300g Flaxseeds
1/3 cup/20g Nutritional Yeast
1/4 cup/20g Hemp seeds (this can be left out if you don’t have them)
1 tablespoon Mixed Herbs (I use Bragg’s)
2 red onions
1/2 Cup/98g Olive Oil
10 egg whites (or 6 whole eggs)
1 tsp salt
Preheat oven to 180 degrees and line two pizza tray/baking tray’s with baking paper
Place all dry ingredients into thermomix or food processor and blend 20 seconds/speed 8 (high) then scrape down the sides and add wet ingredients, blend for another 10 seconds/speed 6 (high).
Split the mixture in half and spread evenly on each baking tray. If the mixture won’t spread easily, add a little water and mix through until it forms a paste.
Place in oven for 20 minutes or until golden, swapping the trays around halfway through.
You can then put all of your favourite topping on, then put under the grill for 5 minutes or until cheese is melted and turning golden.