A word of caution: this pizza is very rich so stick to one slice if making a thicker base and 2 slices with the thinner base. Heba Pap makes a truly spectacular pizza base and the veggies and cheese are sufficient as toppings – it tastes divine.
Ingredients: Serves 4 if making a thick base and 6-8 if making a think base. If making a thin base – Double up the toppings 🙂
1 cup heba pap
1 cup grated cheese (white cheddar is better for flavour)
1 Tablespoon erythritol or 0.5 Tablespoon xylitol
Salt (0.25 teaspoon)
1 Tablespoon dried sweet basil
1 Tablespoon Ghee or Butter
2 Large Eggs
0.5cup grated cheese
0.5 teaspoon turmeric
0.5 teaspoon cayenne pepper
0.5 cup lightly steamed brocolli
0.5 sliced parlemo pepper
200g sliced and fried button mushrooms
0.5 red onion sliced and fried
Few baby spinach leaves
5 Minutes to prepare
17 Minutes to bake
Mix the heba pap, salt, basil, erythritol and grated cheese together. Add the eggs and mix – you can use your hands as it is easier. Melt the ghee or butter in the microwave then mix in with your hands till thoroughly incorporated.
NB: for a thin crust divide the dough into 2. For a thicker crust use the dough for one pizza.
Roll into a bowl and place on a greased baking tray. Use your hands to flatten it. Put some olive oil onto a rolling pin or straight glass tumbler and gently spread the dough. Use your hands to neaten the edges.
Place in a pre-heated oven and bake for 10 minutes at 180 degrees celcius. Once it starts browning on the edges, switch on the grill and grill for 2-3 minutes till it starts browning. Remove from the oven.
While the pizza is baking fry the onion and mushrooms in some coconut oil until onions are translucent. Add half a teaspoon each of cayenne pepper and turmeric.
Use a spoon to put on the tomato paste. Then add the onion and the mushrooms. Add the sliced parlemo peppers or pimento peppers. Sprinkle some cheese and then add the brocolli and baby spinach. Put under the grill again until the cheese melts.