‘No Dough’ Halloumi & Basil Pizza

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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
Instructions:

Prepare:
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 pepepr 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.

Cook:
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.

Create:
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.

Cook:
Pop back in the oven for 10 minutes

Serve:
Remove from the oven and scatter with the remaining fresh basil

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