Ingredients
Pizza Base:
- 2 Large Parsnips
- 120g Rolled Oats
- 100g Cashew Nuts
- 1 Pinch of Himalayan Rock Salt
- 1 Pinch of Black Pepper
Pizza Sauce:
- 2 Cloves of Garlic
- 24 Cherry Tomatoes
- 40g Fresh Basil
- 150g Sun-Dried Tomatoes
- 2 tbsp Balsamic Vinegar
- 1 Pinch of Himalayan Rock Salt
- 1 Generous Pinch of Black Pepper
Pizza Toppings:
- 250g Halloumi
- 20g Pinenuts
How To Make
1. 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.
2. 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.
3. Cook: Place the baking tray in the oven and cook for 15 minutes.
4. 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.
5. 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.
6. Cook: Pop back in the oven for 10 minutes
7. Serve: Remove from the oven and scatter with the remaining fresh basil
