Caramelised onion & tomato pizza with almond meal base
150g Almond meal (perfect if you've been making Almond milk)
3/4 tsp Baking powder
1/4 tsp salt
2 organic free range eggs
2 Tbsp Coconut oil
60ml Coconut cream (or almond milk)
Fresh chopped herbs - rosemary works a treat
2 brown onions
1 tsp maple syrup
herbs for topping
cheese if you fancy (I've used homemade labneh after its been cooked)
Get the onions going as they will take a good 20mins to cook.
Slice the brown onions in into rings & sweat down in a heavy based pan.
Add Maple syrup when they are nice & soft & cook for another 5 mins until sticky.
Chop the other toppings loosely & set aside.
For the base combine the Almond meal & cornflower, salt & baking powder.
In a separate bowl combine eggs, oil, milk, herbs & garlic.
Mix wet & dry together until a nice batter forms. If its too wet add a little more Almond meal to thicken.
Mix through the herbs & garlic.
Spilt the mixture over 2 flat trays lined with baking paper (avoid the white paraffin stuff if you can).
Spread it out until its about 5mm thick.
Pop in the oven for around 10 mins on 180C or until set when you touch it.
Take the bases out, & heres the only tricky part. You need to flip them over (give them 5 to cool first). It helps to have a plate ready to make the flipping easier to flip them on to & then pop them back on the trays.
Spread the onions over & top with your other goodies.
If you are using soft cheese you may like to add it after it has been cooked.
Cook for another 20 mins.