Paleo Pizza with Goat Cheese, Wild Rocket and Prosciutto

Just so you understand, I LOVE PIZZA. Always have. And now thanks to this little beauty of a recipe I always will. I tried a cauliflower version but I'm afraid we didn't agree with one another! This is so delicious, crisp and tasty that I can safely say it satisfies my pizza craving and doesn't leave me bloated or feeling guilty. It is also super easy and quick to make. The base is completely gluten, dairy and grain free. The top is too except for the organic goat cheese, so you can skip that it you like. If you are going to use cheese - of any kind - and follow a Paleo diet use organic and grass fed as a minimum. If possible you need unpasteurised but that is sometimes quite difficult to get a hold of. Even if you don't follow a Paleo lifestyle, it is important to source the best ingredients you are able to as this really does improve the flavours and the quality of food you are eating. Goat cheese obviously has no lactose and is therefore perfectly fine for those with a lactose intolerance. I now follow a Paleo diet most of the time but occasionally I dip into the so-called Lacto-Paleo world and have organic, grass fed butter or a little goat cheese or mozzarella. Sometimes I use capers and anchovies instead of the cheese and prosciutto as a topping and they also go really well with wild rocket. 

You will need:

Baking parchment

Baking sheet

Oven to 180 degrees centigrade

Food processor

For the base:

3 eggs

1/2 cup coconut flour

1 cup full fat coconut milk

1/2 tsp baking powder

1/4 tsp ground cumin

1/2 tsp basil or oregano

2 garlic cloves, very finely chopped

For the tomato sauce:

1 cup passata - check the ingredients to make sure no added sugar or nasties!

6 baby plum tomatoes, cut in half

1 tsp oregano

pepper

For the toppings:

50 g full fat, organic and grass fed goats' cheese

3 slices of prosciutto 

few olives - check no added sugar, if there is rinse in boiling water before using

5 or 6 sun dried tomatoes - again check no added sugar, rinse in boiling water if needed

1 tbsp toasted pine nuts - be careful not to over do them!

large handful of wild rocket

olive oil to drizzle

To make the base, heat your oven to 180 and place the baking sheet in to warm up. Scrunch up the baking parchment and then smooth out again and drizzle a little olive oil over. Leave this to one side.

Place all your ingredients except the coconut milk into a food processor and add half of the coconut milk. Start mixing the ingredients and add more milk as needed. You want the mixture to form a smooth paste. You need to be a bit careful about the liquid content as it won't cook properly if it is too wet.

Take out the baking sheet and pop the greased parchment on top. Use a spatula to smooth the 'dough' into whatever shape you desire! You want it fairly thin so you get a nice crisp base. Place into the oven for 12-15 minutes but check after 10 to make sure it isn't burning. 

Whilst the base is cooking you can make the sauce. Into a pan, pour the passata and drop in the halved plum tomatoes, a little pepper and the oregano. Bring to a simmer for 5-10 minutes until you have reduced by a third and you have a thicker consistency. Carefully toast your pine nuts in a small frying pan (no extra oil needed), but be really careful not to burn them. 

When the base is slightly golden, take it out of the oven but don't turn it off and spread the tomato sauce on top, crumble over the cheese and then add the olives, sun dried tomatoes and prosciutto. Put back into the oven for another 10-15 minutes. 

To serve scatter the wild rocket on top, followed by the toasted pine nuts and a little drizzle of olive oil. Happy eating!