You'll also find this recipe in Michele & Ella's Creative Bakes, pg 37
35g Milled Linseed / Ground Almonds
1/2 tsp Baking Powder
12 ml Olive Oil
25g Grated Mozarella
Seasoning to taste
400g Tin tomatoes
4 tsp Malt vinegar
1 tsp Chilli or seasoning of your choice
1 tsp Mixed spice
2 tsp Truvia / Natvia / Pure Via sweetener
Salt & Pepper to taste
This is optional, but we'll need a tiny amount of tomato sauce, so we'll be making Sandie's Tomato Ketchup (the rest will keep in the fridge for up to 4 weeks).
Ingredients for pizza:
Optional Tomato Sauce
Note to Chef
We'll start by making Sandie's ketchup:
If you have a bullet, or equivalent, put all the sauce ingredients into the bullet and blend. If not, put straight into the saucepan and use a hand blender. Blend till super smooth.
In a saucepan, bring the smooth sauce to boil and then turn down and simmer on a low heat for about 10 - 15 minutes.
Store in a bottle or an airtight container in the fridge. This sauce can be used as a ketchup or a fab base for any tomato based sauce.
Next up: Pizza
Add to a mixing bowl, ground almonds / milled linseed, baking powder and 25g grated mozzarella and stir.
Add the oil and egg. Mix well.
Grease a plate or bowl with a little olive oil.
Pour your base mixture onto the plate / bowl, and spread out.
Top with 35g of your freshly made tomato sauce, plus any toppings.
Cook in microwave for about 2 minutes, depending on the power of your microwave, check after 90 seconds.
This is not a crispy pizza
The macros for this, are for the pizza only, not the toppings
Nutrition per serving
Calories 446, Carbs (net) 4.4 grams, Fat 37.8 grams, Protein 19.2 grams, Fibre 4.3 grams