KING PRAWN, COURGETTE & LEMON PIZZA

Pizza! You say. Yes! Paleo Pizza.

If you can eat cheese I would strongly recommend adding lashings of ricotta to this guy.

The pizza base could obviously work with any other toppings. Perhaps not a paleo dish to eat everyday but as a weekend treat you can definitely indulge.

The base is really easy to make and if you, like me, have the staple Paleo tapioca flour in your cupboard you are ready to go.

Whilst on the subject, I often get asked where you can buy Paleo flours.

I buy mine below at Whole foods online , there is a selection of flours, nuts and nut butters which can be delivered quickly.

I wanted something fresh but not quite a salad so the light balance of flavours combined with the pizza base was perfect.

Dough will suffice for 1 large pizza or 2 small pizzas

Ingredients:

Pizza Base:

  • 1 x cup tapioca flour
  • 1/2 cup coconut milk
  • 1/2 cup coconut flour
  • 1/2 cup ground almonds
  • Salt and Pepper
  • 2 tbsp olive oil
  • 1 x egg

Toppings:

  • 1/2 cup  chopped tomatoes
  • 3 garlic cloves
  • 6 king prawns (I used shelled but for ease you can remove shells)
  • Courgette ribbons
  • rocket
  • Olive oil
  • Salt and pepper
  • 1/2 red chilli
  • Lemon zest
  • 1 tbsp tomato paste
  • 1 tsp agave nectar

Basil Drizzle:

  • 1/2 lemon juice
  • Handful of Basil
  • 2 tbsp coconut cream

 

Heat your oven on 180 degrees. Lay parchment onto a flat baking tray and sprinkle a few ground almonds to stop the mix from sticking.

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In a bowl, combine the almond and coconut flour with just 1/2 cup of the tapioca. Add the seasoning, oil, egg and coconut milk and mix together. Add the remaining tapioca flour to thicken it and pour onto the baking tray.

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As above, you can make one large pizza or two smaller ones from this. The small ones would be perfect for lunch.

Place into the oven for 15 minutes. After 15 minutes turn the pizza over and cook the remaining side for another 5-10 minutes. It should have a light colour.

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Whilst the base is cooking, add the tomatoes, chilli, garlic and tomato paste. Season and add the agave nectar to take away the bitter notes.

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Cook through for 4 minutes and then add the prawns. These should take just a few minutes to cook and colour. Leave to one side once cooked.

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Use a peeler to make courgette ribbons and add these to the rocket with a little olive oil.

In a blender, pulse the basil, lemon and coconut cream and leave to one side.

Remove the pizza base from the oven and separate the prawns from the tomato sauce. Smooth the tomato sauce over the pizza base.

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Top with the rocket and courgette and scatter the prawns with a grating or lemon zest.

Drizzle the basil cream on top and enjoy!

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