Made using the Crispy Crust Stone Baked pizza oven. Create the crispiness of a brick oven pizza without the bricks.
Almond Dough
Ingredients
260g almond meal
130g arrowroot flour
1 1/2 teaspoons baking powder
1 teaspoon sea salt
3 organic free-range eggs
1/3 cup coconut oil or macadamia oil
120ml almond milk
Method
Combine the almond meal, arrowroot flour, baking powder and salt in a large mixing bowl. In a separate bowl combine the eggs, oil and almond milk and whisk until combined
Fold the egg mixture into the dry ingredients one-third at a time and mix thoroughly to form a smooth, thick batter
Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 5 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button.
Grease a 30cm (12 inch) pizza pan with oil and line with baking paper
Spoon half of the mixture onto the lined pizza pan. Using a palette knife, spread the mixture to a thickness of approximately 5mm in a round/rectangular shape, as desired
Once preheating has completed, place pizza into the oven
Bake the pizza base for 5 minutes until cooked through and lightly browned. Remove from the oven and set aside to cool. Repeat with the remaining batter
Flip the pizza base over onto another large piece of baking paper, peel away the top layer of paper and set aside
Tips & Hints
To poach chicken, bring 1 litre chicken stock to the boil add chicken and cook for 6-8 minutes, when cool shred chicken.
Topping
Ingredients
1/3 cup tomato sauce
1 cup baby spinach leaves
1 tablespoon chopped parsley
1 bunch asparagus, blanched and cut into 4cm pieces
200g poached chicken, shredded (see note)
12 cherry tomatoes, halved
Salt and pepper, to taste
Basil or mint leaves, to serve
Avocado oil, to drizzle
Method
Spread base with 2 tablespoons tomato sauce
Divide toppings evenly into two. Top with spinach, parsley, cherry tomatoes, chicken and asparagus. Season with salt and pepper
Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes
Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes
Open the lid and slide the paper out carefully, close the lid and cook a further 6-8 minutes or until cooked to your liking
Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown
Open the lid carefully with oven mitt and remove the pizza onto a chopping board
Top with basil or mint leaves and drizzle with avocado oil
Cut into 8 wedges and serve immediately
Repeat with the second base or store in the freezer for another time