Ingredients:
(for the base)
1 tablespoon raw honey
1/4 cup warm water
3/4 cup almond flour
3/4 cup tapioca starch
3/4 teaspoon sea salt
1 tablespoon coconut oil
1 tablespoon egg whites
(toppings)
1 1/4 cups roasted pumpkin, cubed
1 tsp basil pesto
1/4 cup grated mozzarella cheese
2 Tbsp cashews, roasted, salted and crushed
2 1/2 Tbsp grated parmesan cheese
Method:
• In a bowl, mix together all of the wet ingredients.
• Slowly add the dry ingredients and mix through (the dough will be much wetter than what you are used to)
• Leave to stand for roughly an hour
• Oil your hands with some coconut oil and work the dough into a flat circular shape around 1/2cm thick on a well-greased baking tray
• Bake for roughly 15 minutes at 140
• Cover the roasted pumpkin with pesto and add to the pizza along with remaining toppings
• Return to the oven at 180 for a further 10 minutes
Serves: 2-3
