SERVES – ONE PIZZA

PREP TIME – 2MINS

COOK TIME – 30MINS

NOTES – CAN USE ANY MEAT/ VEG/ CHEESE TOPPINGS THAT YOU LIKE.

INGREDIENTS

  • gluten free pizza base (I use the PBCo. Protein Pizza Base)
  • 1 heaped tbsp almond butter
  • 1 tsp salt-reduced tamari sauce/ coconut aminos
  • 1-2 tbsps warm water
  • 1/2 roast chicken, shredded
  • bunch baby spinach leaves
  • 1/2 small zucchini, sliced thinly
  • 1/4 red onion, sliced thinly
  • 1/2 punnet cherry tomatoes, sliced in half
  • 1/2 cup grated mozzarella cheese
  • fresh parsley to serve
  • sea salt & black pepper

METHOD

  1. Preheat oven to 180 c. and prepare base according to packet instructions.
  2. Mix almond butter and tamari sauce in a small bowl with a little warm water to thin it out.
  3. Spread the almond butter to cover the entire pizza base and layer with your choice of toppings – spinach, zucchini, chicken, red onion, cherry tomatoes & cheese.
  4. Pop the pizza back into the oven for a further 10-15mins or until crispy and golden brown.
  5. Sprinkle with fresh parsley, cut into slices, season to taste and enjoy!

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