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Your ’10 A Day’ Veggie loaded grain free pizza

grain free pizza

It was a challenge to see how many vegetables I could actually squeeze into this Paleo pizza today. A crust made with cauliflower and celeriac. If you love cauliflower pizza, you’ll adore this one. Combining the celeriac and cauliflower makes it slightly more nutty and a lot more flavoursome. This low carb, grain free pizza is topped with sticky roasted butternut, peppers, courgettes, aubergines, and lots more veg. It’s your 5 a day doubled… in a pizza!

grain free pizza

To be more reminiscent of traditional pizza I could have used a base made of flax and chia but I wanted something a bit lighter today and more veg laden and this totally works. A pizza that’s positively good for you and an enjoyable way to sneak in more vegetables.

I’ve partnered up with Indigo Herbs to give one lucky friend the chance to win all the ingredients to make this show stopping grain free pizza (ground almonds, extra virgin coconut oil and chia seeds) To enter simply, pop on over to my Instagram

  1. Like this post
  2. Follow @modernfoodstories and @indigo_herbs
  3. Tag 3 friends in the comments who you think would love to win this giveaway

Closing date 3 October. Winner drawn at random and announced on Instagram on 4 Oct. You can enter as many times as you like (with new names each time.) The more times you comment the more entries you have. Open to European residents only. Good luck, now who’s for the recipe? Jo x

Serves 3 – 4 (Makes 1 large grain free pizza using 30cm round pizza tray)

Ingredients

Base
  • 1 cauliflower (650g of florets)
  • 1/2 a celeriac (340g peeled)
  • 100g of ground almonds
  • 3 medium eggs
  • 1 tablespoon of chia seeds (optional)
  • 6g of fresh parsley, stalks removed, chopped
  • 1 tablespoon of oregano
  • Pinch of salt and cracked black pepper
  • 1 tablespoon of coconut oil
Topping
  • 1/2 of a butternut squash (400g)
  • 2 romero red peppers (150g)
  • 1 small aubergine (230g)
  • 2 courgettes (440g)
  • 140g of sun dried tomatoes in olive oil
  • 2 cloves of garlic, peeled and diced fine
  • 1/2 of a red onion (50g), peeled and thinly sliced
  • 3g of fresh chives and coriander, finely chopped
To serve
  • 40g of cashew cheese (option to use alternative nut cheese or goats cheese if you’re not dairy free)
  • Chilli flakes (optional)
  • 2g of fresh chives and coriander, finely chopped
  • Drizzle of extra virgin olive oil

Method

Base

Preheat the oven to 200C (fan assisted.)

Peel the celeriac and remove the leaves and stalk from the cauliflower. Chop into chunks and blitz in a high speed food processor (I use a Magimix) until the vegetables resemble a size consistency. You may need to do this in two batches.

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Place into a bowl and heat in the microwave for 6 minutes until soft. Alternatively you can steam for about 8 minutes. Allow to cool. Transfer to a muslin cloth and squeeze out the excess water. (Please don’t skip this step as this holds the base together and makes it light and fluffy.) Place the celeriac and cauliflower back in a bowl and add the ground almonds, oregano, chopped fresh parsley, salt and pepper. Stir.

Crack open the eggs into a cup and whisk with a fork. Pour into the base and mix well until combined.

Cut a sheet of greaseproof paper into a circle about 1cm larger that the circumference of your pizza tray. Pour the mix onto the greaseproof lined pizza pan and spread evenly to the corners, smooth using a spatula.

Pre-bake in the oven for 20 minutes. Once the time is up, remove from the oven and allow to cool slightly. You can even make this the day before and keep in the fridge, top the next day and reheat.

Topping

Whilst the base is cooking prepare the topping.

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Cut the butternut squash in half lengthways. Peel, remove the seeds and slice into thin slices about 3mm thick. Remove the stalk and seeds from the peppers and chop into 2cm slices. Place both on a baking tray and brush with 1 tablespoon of olive oil. Roast in the oven for 6 minutes.

Finely slice the aubergine (3mm thick.) I use a mandoline for this. Brush with 2 – 3 tablespoons of olive oil. Place on a sheet of greaseproof paper and roast in the oven for 6 minutes, turning once to ensure they don’t burn.

Whilst these are cooking, using a vegetable peeler, slice the courgettes into thin ribbons.

Sun Dried Tomato Paste

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Simply place half a jar of sun dried tomatoes (250g plus all the oil from the jar) in a high speed food processor and blitz until smooth. Option to buy a pre-made paste but I struggle to find one without preservatives and so find it easier to make my own.

How to make your 10 a day grain free pizza

  1. Base
  2. 3 tablespoons of your sun dried tomato paste (Keep the rest in a sealed jam jar in the fridge. It should last about 5 days.)
  3. Garlic and half the chopped herbs
  4. Roasted aubergines, peppers and squash
  5. Courgette ribbons

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Roast your 10 a day grain free pizza in the oven for a further 8 – 10 minutes until the courgettes soften and crisp.

To serve

Add cashew cheese, rest of the chopped herbs and option to add some chilli flakes, cracked black pepper and a drizzle of olive oil.

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  • How delicious this pizza looks and sounds! Can’t wait to make it this weekend, the crust sounds so healthy and inviting, Jo!

    • Jo Harding

      Ah thanks so much Natalia. It’s not like normal crispy pizza, softer and so nutritious. I hope you enjoy it sweetie. I like to mix things up a bit and try new things! Jo x