To make the base:
- 100g plain flour (use gluten free if gluten intolerant)
- 25g self raising flour (use gluten free if gluten intolerant)
- 1/4 cup soda water
- 1/4 cup almond milk
Pre heat the oven to 180c. Mix together all of the ingredients (I would suggest adding 2 tbsp more soda water if using gluten free flour as this is drier), using your hands to knead the dough for 5 minutes.
Flour your surface, and a rolling pin.Rolling out the dough to a thickness of your liking. I love a thinner base so I roll out mine to half a center meter in thickness.
Place grease proof paper over a baking tray and transfer your base onto this placing it in the oven.
Bake for 6 minutes, before placing on toppings.
For the Tomato Sauce:
- 1 1/2 Heirloom Tomatoes
- tsp mixed herbs
- pinch salt and pepper
- Handful of basil (torn into small pieces)
Grate the tomatoes into a bowl. Add the mixed herbs, basil, salt, and pepper. Mix together.
For the toppings:
You can add any veggies you like to your pizza, but for mine I chose:
Add the tomato base to your pizza base and then add your toppings. Place back into the oven for 8 minutes or until crisp on the outside.