This amazing Supercharged Pizza recipe today comes from Lee Holmes and her new book, Supercharged Food for Kids.
Lee is a natural, new age mum, certified holistic health and wellness coach and a qualified wholefoods chef with a certificate in food and nutrition. She was also this year’s over-all winner of the BUPA Health Blogger Award. Her first book, Supercharged Food is one of my all time favourites. Her new recipe book is all about the kids!
The recipes are based on real, whole food that the kids are going to eat! She has converted favourites like pizza, nuggets, pasta and desserts to be super healthy. You will find recipes that are gluten free, wheat free, dairy free and sugar free, which cater for so many allergies.
As well as the recipes, Lee also provides loads of tips on how to remove sugar and processed food, a top ten nutrient army, eating for special diets and allergies, packing and presenting a creative lunchbox, a bunch of tips for busy families, a chapter on sneaking super foods into everyday kids’ meals and information on mood and concentration, energy, performance and squad food.
There are 90 cool recipes including, Cauliflower Mac and Cheese, Pirate Muesli Bars, Cacao Bomb Crackles, Cheesy Mini Tartlets, Crunchy Chicken Drummers, Rice Crispy Bars, Zoo Poo, Watermelon Ice pops, Gluten Free Pita Pockets, Savoury Breakfast Muffins and lots, lots more.
This e-book is fabulous for any parent looking for fun, easy, healthy recipes that their child will actually eat. Get them browsing with you and checking out what they would like to try. I mean seriously, what kid is not going to want to make Zoo Poo??????
I know you are all going to love this book! I thought it was so great that I joined Lee as an affiliate to help her spread the word. Click here to get your copy! You can instantly download the PDF which comes with e reader versions for your mobile devices, e book readers and kindle.
Okay, now for the food!
Supercharged Pizza
Vital Stats: Grain free, gluten free
Okay, so this is what you need:
Approx 1 1/2 cups finely ground almond meal
2 eggs, beaten
2 tablespoons extra virgin olive oil
2 tablespoons nutritional yeast flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 garlic cloves, crushed
1/4 teaspoon sea salt
1 teaspoon apple cider vinegar
Topping:
2 tablespoons tomato paste
105g oven-roasted tomatoes (we substituted fresh pineapple chunks)
2/3 cup grated full fat cheddar or goat’s cheese
1/2 cup chopped ham (no nitrates or additives)
sprinkling of dulse flakes (optional)
Okay, so this is how you do it:
Preheat the oven to 220°C and lightly grease a pizza pan or large baking tray. For the pizza base, put 1 1/2 cups of almond meal in a large mixing bowl, add all the other ingredients and mix until you have loose dough. If it feels wet, add a bit more almond meal and work with your hands until smooth.
Shape into a ball. Cut the dough in half and roll each portion out into a thin circle of about 15 cm, working from the inside out in a clockwise motion. Add more almond meal if it becomes too sticky. Place the two bases side by side on the prepared baking tray and place in the oven for 10 minutes.
Remove from the oven and spread with tomato paste, leaving a 1 cm border of dough uncovered. Scatter the cheese, ham and tomatoes (or pineapple), over the top, and sprinkle dulse flakes. Return the pizzas to the oven for another 7-10 minutes, or until glistening and crispy.
My tips: I made the base in the thermomix – just grind your almonds first, add the other ingredients and mix on reverse for a few seconds to combine it all.
Both my kids loved this pizza recipe (actually we all did). What I like most is that it really fills you up – you only can eat one or two pieces at a time! The base is so tasty and I think it would work well on it’s own with a drizzle of olive oil to serve with soup. Make up extra bases while you are there and freeze them, uncooked. You may never order another takeaway pizza again!
