As a proud Italian, I love pizza.
I could easily eat pizza everyday but unfortunately it won’t be healthy and it will really mess up my gut.
So when I crave pizza, which happens at least once a week, I make my own. I always have fresh ingredients in the fridge that I can use to create something new and delicious.
Most of the time, I make quick and easy doughs that don’t require rising time because I am also intolerant to yeast (lucky, I know).
This recipe is very simple, requires only a few good ingredients and just about 15 minutes. Yes, 15 minutes! In fact this is a great one to have on hand for everyday use.
The dough by itself could also be used as crackers for dips or as bread’s substitute.
Go nuts and choose your favourite toppings. Mine were inspired by my beautiful country.
Walnut Crust Pizza with Homemade Roasted Tomato Sauce and Black Olive Tapenade
GLUTEN FREE, YEAST FREE
SERVE: MAKES 1 FLATBREAD PIZZA
Ingredients
Tomato Sauce
500gr roma tomatoes
Garlic infused olive oil
1/2 dried basil
Pinch of Himalayan pink salt
Black Olive Tapenade
350gr kalamata olives
8 sun dried tomatoes
1 tsp cappers
1 tsp garlic infused olive oil
10 fresh basil leaves
Dough
1 1/2 cup walnuts meal (use a blender to ground your walnuts)
2 tbsp olive oil
3 tbsp brown rice flour
3/4 tsp Himalayan pink salt
40ml water
Toppings
Grilled eggplants (I seasoned mine with garlic infused olive oil, oregano and a pinch of salt)
1 small hand of rocket salad
6/8 yellow cherry tomatoes
Instructions
Preheat the oven to 180°C.
Wash and cut in half the Roma tomatoes and place them on a baking tray with parchment paper. Sprinkle with dried basil, olive oil, salt and bake for 30 minutes. When the tomatoes are going to be ready, blend them in a blender until smooth.
Let it cool down while you prepare the crust.
In a bowl, mix together walnuts flour with brown rice flour and salt. Add olive oil, water and mix until you get a nice dough. Press the dough in a circle over a piece of parchment paper and prick the base with a fork. Bake it for 10 minutes. Check the crust half way through, you don’t want to burn it.
In the mean time, put the black olive tapenade ingredients in a blender and blend until smooth. You can store the tapenade in a glass container up to 7 days.
When the crust is ready, spread the homemade tomato sauce on top, add generously black olive tapenade, grilled eggplant, rocket and yellow cherry tomatoes on top.
Slice and enjoy!
Notes
Create your own toppings!
