Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
Endometriosis Safe, Crohns & Celiac Safe.
2oz Sorghum Flour
2oz Amaranth Flour
2oz Tapioca Starch
3 Tsp Cyder Vinegar
3 Tbls Grape Seed Oil
2 Heaped Tsp Mixed Herbs
1 Tsp Lemon Juice
1 Tsp Ground Pepper
1/2 Tsp Salt
1 Tsp No Egg
Approx. 20 Prawns
1/2 Red Onion
1/2 Tin White Crab Meat
2 Tbls Vegan Mayo (Recipe Here)
Pinch of Cumin
1/2 Tsp Mace
1.5 Tbls Cornmeal
260ml Hazelnut Milk
2 Tbls Nutritional Yeast
1 Tsp Bouillon Vegan Stock
1/2 Tsp Salt
1/2 Tsp Pepper
1 Tsp Dijon Mustard
Start by making your base, Mix all of the Base ingredients together to form a dough ball.
Leave the dough on the side for 20 mins to rest.
Now roll out your dough, you can do this onto baking paper if you wish or straight onto the
Pre-bake on Gas Mark 7 10 minutes, Take another tray and place it ontop of the base to flip it and place it back into the oven for another 5 minutes.
Next make your cheese sauce, put your cornmeal and hazelnut milk into your pan and stir on a medium-low heat until it thickens.
Now add the rest of the cheese sauce ingredients and stir in until the yeast has dissolved.
Spread the sauce onto your pizza.
Add your Prawns sporadically on top of the sauce.
Rip up your kale and sprinkle over the top of your prawns.
In a ramekin mix your mayo, crab, cumin and mace together.
You should have a creamy crab texture.
Spoon your crab mix and onions onto the pizza.
Place in the oven on gas mark 5 for 20-25 minutes or until golden.
Cut and serve.
This pizza is also enjoyed 'student style' eaten in the morning cold for breakfast, spread some mayo on top and off you go.
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