GLUTEN FREE, VEGETARIAN, VEGAN OPTIONAL

SERVES 2
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PIZZA BASE

½ teaspoon psyllium husk powder

¼ teaspoon baking powder (gluten free)

1 tablespoon lemon pepper seasoning

¼ teaspoon salt

2 cups gluten free self-raising flour

½ teaspoon Niulife Coconut Cider Vinegar

¼ cup Niulife Organic Extra Virgin Coconut Oil

3/4 cup water

*extra flour to spread on bench top
.

CARAMELISED ONION & BEETROOT RELISH

1 ½ brown onions, halved, then diced

425g (1 tin) whole beetroots, strained

1 tablespoon Niulife Organic Extra Virgin Coconut Oil

1 tablespoon Manuka honey

3 tablespoons Niulife Coconut Balsamic Vinegar

salt & pepper to taste
.

SAUTEED VEGGIES

4 whole mushrooms, sliced

1 ½ cups kale, stalks removed

½ cup baby spinach

½ small zucchini, sliced

2 tablespoons Niulife Organic Extra Virgin Coconut Oil

1 teaspoon curry powder

salt & pepper to taste
.

OTHER TOPPINGS

¼ small butternut pumpkin, thinly sliced

4 cherry tomatoes, diced

¼ cup rocket

110g goats cheese (optional, substitute with vegan cheese, if vegan)
.

METHOD

In a large bowl, combine lemon pepper seasoning, salt, psyllium husk powder & baking powder.

Add self-raising flour (gf), further combine.

Make a well in the middle of the flour mix.

Add apple cider vinegar, Niulife Coconut Oil & water. Stir with a spoon until semi combined.

Use your hands to combine the flour mix, creating a ball.

Place in some cling wrap & pop in the fridge. Refrigerate for an hour.

Dice brown onions. Strain beetroots, so no juice is remaining.

In a saucepan on medium heat, add Niulife Coconut Oil, balsamic vinegar, honey, salt & pepper. Add onions & beetroots, sauté for roughly 15 minutes until translucent.

Once cooked, remove from heat. Let it cool for roughly 10 minutes. Add to a high speed blender, and blend until well combined & smooth.

Preheat oven to 200c.

In a frypan, place Niulife Coconut Oil, kale, baby spinach, mushrooms, zucchini, curry powder, salt & pepper.

Cook on a medium heat until mushrooms have browned. Remove from heat.

Slice pumpkin & chop tomatoes. Set aside.

Remove pizza dough from the fridge. Grease a pizza baking tray with Niulife Coconut Oil (you can use the base of a cake tin also).

Knead pizza base straight onto your pizza tray.

Once flat, place in the oven to slightly cook for roughly 10-15 minutes. Remove.

Spread beetroot relish on the base.

Spread sautéed veggies on top of the relish, then place pumpkin pieces & tomatoes on top.

Spread crumbed goats cheese on the pizza.

Bake for 20-25 minutes (just keep an eye on it)

Serve with fresh rocket on top.

ENJOY!