gluten free/ mains

Spelt & Almond Flour Pesto Pizza

Makes two thin 12-inch long pizzas

1 1/2 cups wholegrain spelt flour
1/2 cup blanched almond flour
1/2 cup & 2-4 tbsps warm water (think baby-bottle warm)
1 heaping tbsp extra virgin olive oil
1 1/2 tsps (4.7 g) instant yeast (a little over half a standard sachet)
Pinch or two of salt
2 tbsps cornmeal for the pan (not needed but recommended)

3 packed cups fresh basil leaves
1/4 cup finely grated parmesan cheese (preferably freshly grated from a block; plus a little more for sprinkling on top)
1/4 cup pine nuts
2 tbsps pumpkin seeds (or more pine nuts)
2 large cloves garlic
3 tbsps extra virgin olive oil
1/4 tsp kosher salt (or add to taste)
2-3 grinds of fresh black pepper


500 F, preheat 30 minutes before baking. Preheat the pan and dust it with cornmeal before adding the pizza bases!! Bake for 8-10 minutes or until the crust is noticeably browned but not burnt!

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