Broccoli and Sweet Potato No Dough Pizza Base Recipe (Gluten Free, Dairy Free, Nut Free, Legume Free, Paleo, Keto)

Broccoli and Sweet Potato No Dough Pizza Base Recipe (Gluten Free, Dairy Free, Nut Free, Legume Free, Paleo, Keto)

I have long been fascinated by pizza, from trying to make it to watching the Pizza Show by Vice. Growing up my Mum would buy pizza bases and let my brother and I choose our toppings. One of the dinner time rules was we had to eat with a knife and fork, this included our pizza apart from the very last two slices. Unfortunately for me, I could never finish a whole pizza. Watching my brother, I was very jealous as he ate with his hands. 

ingredients for No dough gluten free broccoli and sweet potato pizza base paleo keto recipe

Over the last few years I have developed more intolerances and allergies which has somewhat diminished my ability to eat pizza. Put together gluten free, dairy free, corn starch free, nut free, paleo and keto there doesn’t seem to be much left on the list of ingredients you can use. This is when this recipe came into being, partly because I was hungry, bored, and a bit fed up. I wanted comfort food but didn’t want a stomach ache.

 

With no cauliflower in the shops I used whatever I could find. This is recipe is incredibly simple, tastes great hot and cold, really versatile and you don’t need tomato or cheese for it to taste great.

No dough gluten free broccoli and sweet potato pizza base paleo keto recipe

No dough gluten free broccoli and sweet potato pizza base paleo keto recipe with basil and olive oil

Broccoli and Sweet Potato No Dough Pizza Base (Gluten Free, Dairy Free, Nut Free, Legume Free, Paleo, Keto)

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Makes: 2 bases

Ingredients

  • 220g florettes of broccoli, wizzed in blender
  • 400g  sweet potato, peeled and grated
  • 2 large eggs
  • 1 tbsp oil
  • Pinch of sea salt

Method

  1. Preheat oven to 180C (fan oven). Line 2 baking trays with grease proof paper and rub a little oil over it.
  2. In a microwave safe bowl mix the sweet potato and broccoli, cover and put in the microwave for 7 minutes on high.
  3. Uncover and mix to cool the vegetables slightly. Mix in the eggs, oil and salt. Divide the mix in half. Spoon each half onto a baking tray. Use the back of a spoon to smooth the mix into a pizza base shape. 
  4. Put the trays into the oven and bake on the first side for 20 minutes until the edges have gone golden brown. Once done, turn the bases over and cook on the second side for a further 7-10 minutes.

Use these as bases for your favourite pizza toppings or, an antipasti by drizzling with extra virgin olive oil and fresh basil leaves.

No dough gluten free broccoli and sweet potato pizza base paleo keto recipe

slice of No dough gluten free broccoli and sweet potato pizza base paleo keto recipe

 

For more #freefromsummer recipes check out my lovely friends below:

Dairy Free White Chocolate Cheesecake by Midge at Peachick’s Bakery (DF, GF, Ve)
Boozy Summers Pudding by Rebecca at Glutarama (DF, GF, Ve)
Low FODMAP Herby Meatballs with Fodify Foods and Nomad Health Pasta (Gluten Free, Dairy Free, Egg Free, Nut Free, Low-FODMAP)

Low FODMAP Herby Meatballs with Fodify Foods and Nomad Health Pasta (Gluten Free, Dairy Free, Egg Free, Nut Free, Low-FODMAP)

About a year Nomad Health got in touch with me and asked whether I would review some of the their pasta.  About 6 months later Fodify Foods gave me some of their sauces and spice mixes to try out. In the last few months I have finally made the time to actually try out all these products, make recipes, photograph them and write up my review for you.

I find the Nomad pasta exciting because these pastas are not only gluten free, they are grain free. It’s not often that you find a free from pasta that is free from the usuals of potato starch and rice flour. Not that they’re bad per se, but I find they are sometimes heavy on my stomach and I know that they sometimes provide trouble for others.

These pastas are made from sesame flour, green banana flour and other unusual ingredients. Usually gluten free pasta can disintegrate if cooked too long or it can fall apart. But this was just like cooking ‘normal’ pasta and when cooked, the pasta held it’s shape with no problem.  I had a cheeky little taste while I was plating up…

Seeing as I had pasta to try out, I had to make a sauce to go with it. Fortunately for me, I didn’t have to work very hard because the lovely ladies at Fodify Foods had given me a Tomato Pasta Sauce to try. What’s special about this sauce is that it has no added sugar or salt and it is low FODMAP. Most of the time with sauces, garlic is a key ingredient, however for those following the low-FODMAP diet garlic is a no-no.

For this dish I wanted the recipe that would show off the sauce, be low-FODMAP and an easy to follow. I had some beef mince in the fridge so I decided meatballs would be perfect.

If you have any fresh basil or parsley, it goes great with this dish. I think this pasta sauce is a really great base sauce. Ideal for herb-ing up as you like!

 

So without further ado, let’s make some dinner!

Low FODMAP Herby Meatballs with Fodify Foods and Nomad Health Pasta (Gluten Free, Dairy Free, Egg Free, Nut Free, Low-FODMAP)

 

Super easy to make!

Serves 2-3 people

Ingredients:

 

Method:

Preheat your oven to 180C

Put the mince meat, basil, oregano, parsley, mustard and salt in a bowl and use your hands to mix them together so that the herbs and mustard are evenly distributed in the mince. Now take some mince and roll into a ball. You should be able to make 14 meatballs.

Heat a little oil in a sauce pan until hot. Fry the meatballs in the pan to brown on all sides. Once browned place in an oven proof dish. Continue until all the meatballs are browned.

Now pour the jar of Fodify pasta sauce over the meatballs. Use a couple tablespoons of water to rinse out the jar and add to the dish.

Put your meatball dish in the oven and bake for 25-30 minutes until cooked through.

When the meatballs have 10 minutes to go. Cook your Nomad Foods Fusilli Pasta as per pack instructions.

 

Serve with a sprinkling of fresh basil and enjoy!

 

New Recipes On The Blog…

Gluten Free Savoury Pancakes w/ Chicken, & Tomato-free Avocado Salsa

Gluten Free Savoury Pancakes w/ Chicken, & Tomato-free Avocado Salsa

gluten free vegan savoury pancakes served up with slice chicken, and a tomato free avocado salsa (pictured with a mayo free coleslaw, grated cheese and red pepper chutney)

Are you lacking in dinner inspiration? Are you struggling to come up with something interesting to feed yourself and your family? Well we have you covered. Something quick and easy you can through together with leftovers of freshly cooked meat and veggies. It’s also a dish you can get really hands on with – great for the kids! With these gluten free savoury pancakes you can cover them in toppings, roll them, dip them, tear them but you might not want to share them…

free from gluten wheat dairy egg nuts tomato soya mustard

 

One of our favourite parts of the meal is our tomato free avocado salsa! It’s takes about 10 minutes to make and you need to do is mash all the ingredients up in a bowl and then you’re done. Very quick, very easy and very little washing up! 😀

free from gluten wheat dairy egg nuts tomato soya mustard

What’s more this meal is completely gluten free, wheat free, nut free, peanut free, egg free and could be made completely dairy free and or vegan just depending on what toppings you choose. What a winner, not to mention delicious and so much to eat!

free from gluten wheat dairy egg nuts tomato soya mustard

So without further ado, we bring you…

free from gluten wheat dairy egg nuts tomato soya mustard

Savoury Pancakes With Chicken, and Avocado Salsa

Makes 6 pancakes

Serves 2-3 people

Ingredients:

  • 400g cooked chicken breast, sliced/shredded

Pancakes:

  • 55g ground rice
  • 35g tapioca flour
  • 40g coconut flour
  • salt to taste
  • 1 tbsp olive oil
  • 300ml water

Avocado Salsa:

  • 1 small garlic clove, finely diced
  • 1 handful finely diced red onion
  • 1 large avocado
  • squeeze of fresh lemon juice
  • 1/2 tsp ground cumin
  • 1/2 ground coriander
  • 1/4 tsp paprika
  • salt and freshly ground pepper to taste

 

Method:

  1. Make pancake batter: In a bowl mix the dry ingredients for the pancakes, make a well in the centre and add the oil then the water and mix until it looks like a runny grainy batter.
  2. Heat a frying pan on a high heat until hot. Test the pan by putting a little bit of batter in. If it sizzles straight away the pan is ready, if not heat a bit longer and then test again. When hot add 1-2 tablespoons of pancake batter, using the back of the spoon, spread until it forms a flat round shape. Fry until it has browned on the first side, about 3-4 minutes. Then flip it over and cook on the other side until it has browned also, about 3 minutes. Continue to do this until all the batter has been used up.
  3. While your pancakes are cooking you can prepare the avocado salsa. If you would like, fry the onions and the garlic until golden before adding to the avocado salsa for a richer flavour. Check on your pancakes.
  4. In a bowl, put all the fleshy goodness of the avocado and discard the skin and stone. Mash the avocado up a bit. Now add the rest of the ingredients and mixed until even. Check on your pancakes.
  5. Slice your cooked chicken breast.
  6. Check on your pancakes.
  7. Once you have used up al the pancake mix, you are ready to serve!

Add coleslaw, a green leaf salad and some grated cheese to the table and you are set for an absolute feast!

What did you think of this recipe? Did you adapt it for your allergies? Let us know by leaving a not in the comment section. We’d love to hear from you!

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