Crispy Base Beet Pizzas

Crispy Base Beet Pizzas

(Makes 1 pizza)

Ingredients:

Wheat Base -

75g wholemeal flour 

25g plain flour 

25ml water

GF Base -

75g doves farm bread flour

25g gram flour

25ml water

Toppings:

1 tbsp tomato purée

1/2 tsp mixed herbs

1/2 large fresh tomato 

1/2 cooked beetroot 

1/3 courgette

1/3 green pepper 

In a bowl measure out the flour and gradually mix in the water using a spatula. Form a dough then dust with some extra flour. Onto a baking sheet sprinkle some flour and place on the dough, using a rolling pin or the outer edge of a mug roll out until really thin and round. In a small bowl mix the tomato purée with a tbsp of water and the herbs.  Then spread out onto the base with the back of a spoon. Slice up the toppings and place on top. Bake in the oven for 20 minutes on 180 degrees Celsius. Serve! Tip: Use scissors to cut the pizza into slices. 

Pitta Pizzas

Pitta Pizzas

(Serves 1)

Ingredients:

3 wholemeal pitta breads

3 tsp tomato purée 

2 handfuls spinach

1/3 cup sweetcorn

1 stick celery 

Preheat the oven to 180 degrees celsius. Spread the tomato purée onto the pittas, dice the celery and on each pitta place desired toppings. Place in the oven for 30 minutes until crispy and golden. Serve immediately. Delicious. 

Thick Base Vegan Pizza!

Thick Base Vegan Pizza 

(Serves 1)

Ingredients:

150g self raising flour 

2 tbsp salsa

1 stick celery

1 finely grated carrot

1 fresh tomato

In a bowl mix the flour and water until a sticky dough forms, spread out on a tin foiled baking sheet and grill in the oven for 10 minutes at 200 degrees celsius, flip and add the salsa and toppings then grill for another 10 minutes, serve! 

Simple Thin Crust Pizza

Simple Thin Crust Pizza

(Serves 1-2)

Ingredients:

150g flour (plain wheat or gf)

50ml water

2 tbsp tomato purée 

1 tsp mixed herbs

12 cherry tomatoes

1 handful spinach

Preheat oven to 200 degrees celsius. In a bowl add the flour and gradually add the water mixing well until a dough ball forms, use your hand to help form the dough and place on a floured surface. Using a rolling pin roll out until a large thin base forms. Dust some flour onto a baking tray lined with baking parchment and place the base on top, bake in the oven for about 5 minutes, meanwhile chop the cherry tomatoes in halves and mix the tomato purée with a tbsp of water and the mix herbs. Take the base out the oven and using the back of a spoon spread the tomato sauce all over the base leaving about an inch as the crust. Then top with the spinach leaves and cherry tomato halves, bake in the oven for 10-15 minutes and serve with a crunchy salad!