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

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