I’m not sure I know anyone who doesn’t love pizza. It’s the ultimate feel-good food, perfect for a casual lunch or dinner. These bases are so easy to make, and can be prepared faster than it would take to order in pizza. The chickpea flour gives the pizza a deeper, nuttier note and creates the most delicious golden crispy crust. I like to keep my toppings simple — home-made rich tomato sauce, fresh ricotta or mozzarella cheese, and a handful of earthy herbs. You can top yours with whatever takes your fancy.
GF, DF (if no cheese used), VEG, V (if no cheese used)
For the pizza bases:
120 g (41/4 oz/1 cup) chickpea flour, plus a little extra for kneading
130 g (41/2 oz/1 cup) buckwheat flour
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon sea salt
60 ml (2 fl oz/1/4 cup) melted coconut oil
For the topping:
125 g (41/2 oz/1/2 cup) Home-made tomato sauce (see page 70)
150 g (51/2 oz) fresh ricotta cheese, or sliced mozzarella cheese
a handful of herbs, such as basilor thyme sprigs
Preheat the oven to 200°C (400°F). Line two large baking trays with baking paper.
To make the pizza bases, stir together the flours, bicarbonate of soda and sea salt in a mixing bowl. Add the coconut oil, and mix with a fork until well incorporated. Start adding about 185 ml (6 fl oz/3/4 cup) warm water, a little at a time, until the mixture has a smooth consistency, being careful that the dough does not become too sticky.
Turn the dough out onto a floured surface and knead for 2 minutes. Cover with damp paper towel and leave to rest for 15 minutes.
Divide the dough into four balls, then roll each one out to about 5 mm (1/4 inch) thick. Place two pizza bases on each baking tray. Spread each pizza base generously with the tomato sauce, then scatter with the cheese and sprinkle with herbs.
Bake for 8–10 minutes, or until the pizzas are nice and golden around the edges, and the toppings are well cooked. Serve hot.
My favourite recipe in this entire book. I cannot even begin to explain how tasty this dish is, each mouthful a marvellous burst of the Mediterranean — gorgeously crispy almond-coated chicken with meltingly tender artichokes, and a hint of lemon to cut through the richness. This is serious melt-in-your-mouth goodness with a sensational sticky, sweet and salty sauce. Do give this one a go — I promise you will not be disappointed. Serve with steamed green beans or peas.
50 g (13/4 oz/1/2 cup) almond meal
8 free-range chicken drumsticks
440 g (15/2 oz/11/2 cups) marinatedartichokes, drained and roughly chopped
a large handful of fresh oregano leaves
a large handful of pepitas (pumpkin seeds)
extra virgin olive oil, for drizzling
lemon wedges, to serve
Preheat the oven to 180°C (350°F).
Place the almond meal in a shallow bowl. Roll the chicken drumsticks in the almond meal until coated all over.
Arrange the chicken in a large baking dish, along with the artichoke. Sprinkle with the oregano, pepitas and a generous pinch of sea salt and freshly ground black pepper. Drizzle generously with olive oil.
Roast for 1 hour, or until the coating is crispy and golden and the chicken is cooked through. Serve with lemon wedges.
At our cafe in Auckland, called Mondays, this banana bread recipe is requested often. Gorgeously moist, naturally sweet and insanely delicious, it is perfection when toasted. It also keeps really well, and tastes even better when it is a day or two old.
MAKES 1 LOAF
GF (if no oat flour used), DF (if no butter used), VEG
3 ripe bananas, peeled
1 teaspoon pure vanilla extract
75 g (21/2 oz/1/2 cup) rapadura, muscovado or coconut sugar
4 free-range eggs
1 teaspoon bicarbonate of soda
1 tablespoon apple cider vinegar
125 g (41/2 oz/1/2 cup) nut butter (I like almond butter)
60 g (21/4 oz/1/4 cup) coconut oil or butter
160 g (51/2 oz/1 cup) rice flour, 130 g (41/2 oz/1 cup) buckwheat flour, or 90 g (31/4 oz/1 cup)
For the topping:
2 bananas, sliced lengthways, for topping
Preheat the oven to 160°C (315°F). Find a loaf (bar) tin that is about 12 cm (41/2 inches) wide, 23 cm (9 inches) long, and 7 cm (23/4 inches) deep. Line it with baking paper.
Add all the ingredients, except the bananas for the topping, to a food processor. Blend until smooth.
Pour the batter into the loaf tin, then top with the sliced bananas. Bake for 45 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
Remove from the oven and turn out onto a wire rack. Leave to cool completely, then cut into thick slices to serve.
The bread will keep for 4–5 days in an airtight container, and can be frozen for up to 2 months.