‘No Dough’ Halloumi & Basil Pizza

Ingredients For The ‘No Dough’ Pizza Base:
  • Parsnips: 2 Large
  • Rolled Oats: 120g
  • Cashew Nuts: 100g
  • Himalayan Rock Salt: 1 pinch
  • Black Pepper: 1 pinch

Ingredients For The ‘No Dough’ Pizza Sauce:

  • Garlic: 2 cloves
  • Cherry Tomatoes: 24
  • Fresh Basil: 40g
  • Sun-Dried Tomatoes: 150g
  • Balsamic Vinegar: 2 tbsp
  • Himalayan Rock Salt: 1 pinch
  • Black Pepper: 1 generous pinch

Ingredients For The ‘No Dough’ Pizza Topping:

  • Halloumi: 250g
  • Pinenuts: 20g

Preheat the oven to 200 °C (400 °F / gas mark 6).

Line a baking tin with greaseproof paper. Remove the ends and grate the parsnip. Remove the ends and skin the garlic. Take 8 of the cherry tomatoes and cut in half. Remove the leaves from the basil and discard the stems. Slice the halloumi into small slices.

It’s all about the base:
Place the oats. nuts, salt and pepper into the container of a ‘Retro Super Blend’, hand blender or bullet-type blender and whiz for 10 seconds to form a ‘flour’. Place the ‘flour’ into a mixing bowl along with the grated parsnip. Mix with (clear) hands until the mixture turns into a dough. Divide the dough into four and flatten each one with your hands, then roll each one into a roundish shape using a rolling pin. Slide under each pizza base with a wide knife and transfer to a baking tray.

Place the baking tray in the oven and cook for 15 minutes.

Make the Sauce:
Place the garlic, the whole cherry tomatoes, half the basil, the sun-dried tomatoes, vinegar, salt and pepper into the hand blender container, ‘Retro Super Blend’, or bullet-style blender and blend for 10 seconds.

Spoon the sauce onto the cooked bases and spread evenly leaving a small gap around the edge. Randomly add the halloumi, the cut cherry tomatoes and pine nuts.

Pop back in the oven for 10 minutes

Remove from the oven and scatter with the remaining fresh basil

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