This spelt flour pizza base topped with cherry tomatoes is the best accompaniment to a hot soup.
Course Breads, Dinner, Lunch
Cuisine Italian
Keyword Nut Free, Soy Free
Ingredients
200gwholegrain spelt flourplus extra to dust
2teaspoonsgluten-free baking powder
½tesapoon sea salt
¼teaspoonsugar
100gm coconut yogurt
1tablespoonssunflower oil
1chia egg1 tbsp chia seeds soaked in 3 tbsp water for 10 mins
1shallot
2Zucchini ribbonsuse mandolin
250gm cherry tomatoes
2teaspoonsbaby capers
4clovesgarliccrushed mixed in 2 tbsp olive oil
1tspdried Italian herbs
1cuppassata
Salt to taste
Instructions
Preheat the oven to 200ºC
Combine the flour, baking powder, sea salt and sugar in a bowl. Beat the coconut yogurt, oil, chia egg and 100ml water together, then mix the wet ingredients into the dry.
On a dusted surface, knead the dough for 2-3 minutes until stretchy.
Roll the dough out to 1cm thick.
Blitz tomatoes, dried herbs, capers and salt in food processor into into a chunky consistency.
Finely slice zucchini into ribbons using a mandolin.
Bake on a dusted baking tray for 10 minutes, then remove.
Evenly spread the paste on the semi baked crust and top with zucchini ribbons, cherry tomatoes and the remaining ingredients and drizzle garlic oil mix.
Bake for another 15 minutes until golden.
Serve with a good pinch of chilli flakes and fresh herbs.