This delicious gluten free pizza combines almond meal with fragrant
spices and sweet potato to create a simple, colourful pizza base. The topping combines Primal Cut Breakfast sausages with fried onions, toasted fennel seeds, goats cheese and tomatoes, topped off with parmesan cheese shavings and our fresh organic micro greens for added texture and colour. An easy bake offering something a little different for tea. This recipe will serve 4.
To make the Pizza crust you will need:
2 x 500g packs of sweet potato (cut into 2cm cubes)
100g of almond meal
2 tsp of smoked paprika and
1 tsp of dried oregano
For the topping you will need:
4 - 6 tbsp of tomato passata
1 large red onion sliced
6 cherry tomatoes, halved
2 tsp of fennel seeds
125 g of goats cheese
20g of parmesan cheese shavings
Handful of organic microgreens
How to make gluten free pizza:
Turn the oven onto 200C
Line a baking sheet with baking paper
Cook the sweet potato til soft and drain the water
Add the almond meal and spices.
Spread the mix onto a sheet of baking paper onto of the tray to form teh pizza base
Place in the oven and cook for ten minutes til turning golden brown
Carefully remove and set aside
Meanwhile, fry the onions, fennel seeds and sausages together having first removed the sausages from their skins
Top the pizza crust with the passata
Top the passata with the fried sausage mix.
Tuck the tomato halves on top and add blobs of the goats cheese as desired.
Place back into the oven to cook for a further 15 - 20 minutes until the base is a forming a golden brown crust and the cheese is hot and bubbling.
Remove from the oven and top with shavings of parmesan cheese and organic microgreens
Slice and enjoy!