A simple to make gluten free pizza base is raised to new culinary heights with the addition of mangalitza salami, providing it with rich and piquant pork flavour and a delicious smoky aroma.
The versatile pizza base is low in carbohydrates and suitable for a wide range of diets, including paleo & keto, or simply swap our the salami for your favourite vegetable toppings and create a filling plant-based dish.
- 300g sunflower seed flour
- 100g sesame seed flour
- 2 tbsp coconut oil
- 3 large eggs
- 150g tomato sauce
- mangalitza salami
- mozzarella cheese
- red onions
- black olives
- cherry tomatoes
- 1 tsp oregano
Combine the flours in a large bowl, then add the coconut oil and mix thoroughly by hand. Add the eggs and knead well.
Place the sticky dough in a medium sized pizza pan lined with oiled parchment paper, then spread out until it is about 1/4 inch thick.
Bake for 20 minutes in an oven pre-heated to 180°C, then let it cool.
Flip the pizza base over. Spread the tomato sauce over the base, then sprinkle with dried oregano and place slices of salami, mozzarella, red onions and olives. Bake for another 15 minutes or until the dough turns golden. Serve with some cherry tomatoes on top.