Sweet Potato and Chickpea Crusted Pizza with Avocado and Tomato Sauce and Brazil Nut Almond Cheese

Ingredients:

Crust:

1 1/2 cups of baked crushed sweet potato

3 tbsp coconut flour

1 1/2 cups chickpea flour

3 tbsp almond flour

1 tbsp onion powder

1 tbsp garlic powder

2 tsp avocado oil

2 tbsp coconut oil

1 tsp himalayan salt

2 tsp dried oregano 

1 tbsp dried basil

3 tbsp sesame seeds

1 cup almond milk

Method:

Preheat oven to 200C. Mix all the ingredients in a large bowl. Add the almond milk slowly, as you may need more or less. Form into a ball of dough and let it rest 10 minutes in the fridge. 

Coat a baking sheet with a little coconut or rapeseed oil, and add some chickpea flour to your hands and firmly press out the dough. Brush the top of the dough with some rapeseed oil, and poke holes with a fork throughout. Bake for 10-15 minutes until crusty. While baking, make your cheese and sauces. 

Brazil and Almond Cheese

Ingredients:

Yield: 820ml

2 cups brazil nuts/ soaked overnight

2 cups almonds/ soaked overnight

juice of one lime

2 tsp himalayan salt

1 tsp onion powder

1/2 teaspoon cayenne pepper

2 cups almond milk

1 cup coconut or almond yoghurt

1 tsp avocado oil

1 tsp arrowroot  

Method:

Add all the ingredients to a food processor except the almond milk. Add slowly until desired consistency. It should be thick and creamy like a soft cheese. This keeps in fridge for about two weeks, and can be used as a dip, salad dressing base, or sauce base instead of cream.

Avocado Sauce

Yield: 1 1/2 cups/425ml

Ingredients:

1 avocado/ripe

2 tablespoons diced shallot

2 cloves garlic

1/2 tsp himalayan salt

1 bunch of coriander

5 cherry tomatoes

pinch of cayenne

Method:

Put in food processor until smooth.

Tomato Sauce

Yield: 2 cups/475ml

Ingredients:

4 heirloom ripe tomatoes or two handfuls of ripe cherry tomatoes

2 tbsp chopped shallot

2 cloves garlic

1 tsp himalayan salt 

1 tsp onion powder 

1 large handful of basil 

1 tsp dried oregano

1 tsp coconut nectar /honey

2 tbsp rapeseed oil

Method:

Blanch tomatoes (if using large ones) in boiling water for one minute and remove skins. Then add all ingredients to a food processor and blend until smooth.

Spicy Tomato Sauce (and Paste for Base Layer)

Ingredients:

Yield: 700ml

2 jars canned tomatoes (or four cups cooked and peeled ripe tomatoes)

10 dates

2 tbsp tomato paste

1 1/2 cups passata

100 ml apple cider vinegar

100 grams sundried tomatoes in oil

3 branches of rosemary, chopped 

2 handfuls of fresh coriander

1 tbsp fennel seeds

5 cloves of grated garlic

2 pieces of star anise

1 to 2 dried chili pieces or 1/ tbsp dried child flakes 

2 cardamom pods

2 tbsp sweet paprika

3 tbsp cumin seeds

1 cinnamon stick

1 large yellow onion, diced

4 tbsp tamari

1 tsp of himalayan salt

Method:

Place the tomatoes, tomato paste, and passata in a food processor. Place everything in a large saucepan. Cook on a simmer for about half an hour, or until the mixture becomes think and gooey. Let it cool slightly and pass through a sieve. Blend in a vitamin or blender and add 1 1/2 cups of vegetable broth and a couple teaspoons of apple cider vinegar. 

Place in a sterilised bottle in the fridge. This can last up to six weeks unopened, if sealed tightly, and two weeks if opened. Freezes well. 

Assemble:

Take your pizza crust and wipe a thin layer of the tomato paste all over. Then add your avocado sauce to one side and your tomato sauce to the other half. Top with the “cheese”. Add the toppings of your choice, see below.

Toppings:

These can vary from sliced peppers, olives, mushrooms, rocket, or spinach. Place on top of the “cheese”, and bake in the oven 10-15 minutes.