I’ve made pizza type dinners before: flattened pork or chicken covered with marinara sauce and toppings, meatza (a beef or pork base covered with toppings, cauliflower base covered with toppings, and a cheese base. And they’ve all been pretty tasty but not quite pizza-base. This one changes the game though. This was thin and crunchy and even though I still ate it with a knife and fork, you could probably pick it up and eat it traditional style. Of course, I made a rectangular pizza – just to be annoying. But that was so I could cut it into 4 giant bits and loudly proclaim before anyone tucked in that I would have leftovers for lunch the next day. Phew!
I made the base, and then I made my own marinara type sauce for a topping. You could use your favourite pasta sauce (check the ingredients – that’s why I made my own!), or just tomato or whatever you usually use to top a pizza. I didn’t put cheese on top because that seemed a bit overkill with the cheese, nor did I have any mozzarella but that woulda been pretty tasty as well!
- 250g shredded emmental (swiss) cheese
- 100g cream cheese
- 50g ground flax seed
- 3 small eggs
- 1 tablespoon garlic salt
- 2 teaspoon dried basil
- 1 teaspoon dried oregano
For the sauce
- 1 tin of tomatoes
- 1 large carrot, diced
- 1 small onion, diced
- 3 garlic cloves
- 2 tablespoons tomato paste
- 2 teaspoon dried basil
- 1 tablespoon of olive oil
- Preheat the oven to 200 C.
- In a food processor (or mixing bowl), throw in all the ingredients for the base and mix well. It actually becomes quite a sticky dough consistency.
- Line a baking tray with greaseproof paper.
- Spread the dough out on the paper using wet hands and flatten as much as possible. I managed to stretch it out to be 1cm thick and almost the entire large baking tray. Use your judgement here!
- Bake for 30 minutes in the oven. Keep an eye on it – you want it to get brown but not burnt! (And my oven isn’t the best in the world!)
- While it’s baking, make your sauce (if you’re using it). Dice the carrots, onion and garlic and sauté until the onions turn translucent and the carrots are pretty much cooked.
- In the food processor, puree the tomatoes and add the tomato paste and basil.
- Pour this over the sautéd vegetables and let simmer for a few minutes.
- When the pizza base is done, spread the sauce over the base (I used about half) and then top with toppings of choice! I used ground, cooked pork, black olives and drizzled some homemade pesto over.
- Stick it all under the grill for about 5 or 10 minutes until the toppings are warm. Or the cheese is melted if you’re using cheese on top.