BBQ Turkey Pizza with Crusty Base
Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
With this recipe you can use any left over vegetables and turkey dippers to top the pizza.
Ingredients:
Base:
4oz Amaranth Flour
2oz Tapioca Starch
2 Tbls Pysllium Husk Flakes (Optional)
2 Tsp Parsley
2 Tsp Orgran No Egg
3 Tbls Grapeseed Oil
3 Tsp Cyder Vinegar
1 Tsp Lemon Juice
1 Tsp Pepper
150ml Water
Pizza Toppings:
1/4 Red Onion
1/2 Courgette
4 Chestnut Mushrooms
2-4 Tbls No-tomato BBQ Sauce
Make your Crisy Turkey Dippers first, or use any you have left-over.
Pre-heat or Leave your oven on at gas mark 5.
Meassure out all of your pizza base ingredients into a bowl.
Now mix in all of your water little by little until it has turned into a thick paste.
Brush a little oil onto the baking tray.
Now spread your paste into your desired shape onto the baking tray.
Pop the tray into the oven for 10 minutes.
Turn the tray.
Flip the Base over and cook for a further 5-8 minutes. or until crispy.
Chop and slice your onion, mushrooms and courgette.
Spread your no tomato bbq sauce onto the pizza base. You can add more or less it up to you.
Add your vegetables or any left-over vegetables you have.
Now top with your turkey dippers.
Pop into the oven for 15 minutes.
Now serve with anything you like or have it on its own.
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