GAPS Pizza Bases

If you're entertaining over the summer, this pizza base recipe is a must-try! I’ve experimented with many pizza bases over the years (yes, even Pizza Hut’s thin and crispy back in the day!), but I have to say — this one takes the top spot. It's hands down my favourite.

The recipe is super versatile too. Want crackers instead? Simply cook the base a little longer at a lower temp, and you’re set! I especially love the addition of flaxseeds, which give it a beautiful texture that’s far better than using just nuts alone. If you’re following the GAPS Intro Diet, you can swap the flaxseeds for extra nuts, making it a Stage 4-friendly option.

Whether it’s pizza night or a summer spread with friends, this recipe delivers every time!

Ingredients

2 cups / 260g Cashews (soaked/fermented if that is where you are at)

2 cups / 300g Flaxseeds

1/3 cup / 20g Nutritional Yeast

1/4 cup / 20g Hemp seeds (this can be left out if you don’t have them)


1 tablespoon Mixed Herbs (I use Bragg’s)

1/2 Cup / 98g Olive Oil

4 egg whites (or 3 whole eggs)


1 tsp salt

Method

• Preheat oven to 180 degrees and line two pizza tray/baking tray’s with baking paper


• Place all ingredients into Thermomix or food processor and blend 20 seconds/speed 6 (high) then scrape down the sides and blend for another 10 seconds/speed 6 (high)


• Split the mixture in half and spread evenly on each baking tray. If the mixture won’t spread easily, add a little water and mix through until it forms a paste.

• Place in oven for 20 minutes or until golden, swapping the trays around halfway through.

• You can then put all of your favourite topping on, then put under the grill for 5 minutes or until cheese is melted and turning golden.