FRIDAY NIGHT PIZZA

WF  GF  SF  VEG    Makes one 30 cm (12 inch) pizza

This pizza is the perfect indulgence, without the guilt. There are two options for bases to choose from — both deliver all the satisfaction of a regular pizza, but without the gnawing tummy pain that accompanies gluten-filled crusts. Quick and easy to make, the bases are crisp, yet soft and light with a subtle texture, and the herbs and spices add an extra flavour boost.

To veganise: Swap out the spinach base for a cauliflower base (below) and omit the goat’s cheese and replace with 3 tablespoons Basil Pesto.

3 tablespoons tomato paste (concentrated purée)

60 g (2¼ oz/½ cup) crumbled goat’s cheese

4 tomatoes, thinly sliced

nutritional yeast flakes, to serve

SPINACH BASE

cold-pressed extra virgin olive oil, for greasing

1 cup English spinach leaves

1 organic egg, whisked

100 g (3½ oz/1 cup) grated cheddar cheese

1 teaspoon dried basil

½ teaspoon oregano

Celtic sea salt

freshly ground black pepper

CAULIFLOWER BASE

cold-pressed extra virgin olive oil, for greasing

1 tablespoon chia seeds

1 cup cooked, shredded cauliflower

100 g (3½ oz/1 cup) almond meal

½ cup nutritional yeast flakes

1 garlic clove, finely chopped

1½ teaspoons dried Italian herbs

pinch of caraway seeds

To make the spinach base, preheat the oven to 220°C (425°F/Gas 7) and lightly grease a 30 cm (12 inch) pizza tray with olive oil.

Place the spinach leaves in a food processor and pulse.

Place the egg, cheese and herbs in a large bowl and add the spinach. Stir to combine well and season with salt and pepper to taste.

Spread the dough evenly onto the prepared pizza tray and bake in the oven for 12–15 minutes, or until the edges begin to brown.

Remove from the oven and set the grill (broiler) to high. Top the base with the tomato paste, goat’s cheese and tomato slices and grill for 2–3 minutes. Sprinkle with nutritional yeast flakes and serve.

If you are using the cauliflower base, preheat the oven to 230°C (450°F/Gas 8) and lightly grease a 30 cm (12 inch) pizza tray with olive oil.

Place the chia seeds and 60 ml (2 fl oz/¼ cup) of water in a bowl and set aside for 15 minutes.

Add the soaked chia seeds to a large bowl with all the other ingredients and mix well.

Spread the dough evenly onto the prepared pizza tray and bake in the oven for 12–15 minutes, or until the edges begin to brown.

Remove from the oven and set aside to cool. Preheat the grill (broiler) to high. Top the base with the tomato paste, goat’s cheese and tomato slices and grill for 5 minutes. Sprinkle with nutritional yeast flakes and serve.