‘No Dough’ Halloumi & Basil Pizza Recipe

Taken From The Super Fast Food Book

'No Dough' Halloumi & Basil Pizza Recipe Overall rating: ★★★★★ 5 based on 4 reviews
5 1
SERVES 2
I have taken this Italian classic and removed all traces of dough (much to the horror of Italians I'm guessing!). My replacement dough is not just a substitute, it's a incredible alternative. If you think that it's impossible to make pizza without dough you are going to be pleasantly surprised. In fact I will go as far as to say once you make it, you'll be so impressed it will be one of those recipes you'll want to make for your friends time and time again.

INGREDIENTS

  • 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

HOW TO MAKE

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 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.

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

FIND ME IN THE Super Fast Food Book

Jason Vale’s first ever whole food cookbook and app! The perfect follow-on from any of Jason’s juice plans with recipes for vegans, vegetarians & pescatarians.

LEAVE A REVIEW

Name
Rating

Related Recipes

FREE RECIPE eBOOK DOWNLOAD!

Sign up and you will receive 10 of our favourite Juice & Smoothie recipes in a FREE eBook

The Juice Factory, 8-12 Stanley Road, Wellingborough NN8 1DY, UK.
Tel: +44 (0)345 130 28 29. © 2016 Juice Master Ltd. All Rights Reserved.

* PLEASE NOTE: The testimonials shared on JuiceMaster.com are applicable to the individuals depicted, and are not indicative of future performance or success of any other individuals. Your results may vary and Juice Master cannot guarantee any specific health or weight loss results. You should always seek the advice of your physician or another qualified, licensed professional regarding any medical condition you may have or suspect you have. Nothing contained on any of our company’s websites is intended to be a substitute for the medical diagnosis that can be provided by your physician.