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Margherita Pizza With Almond + Sunflower Crust

pizza

This is a delicious vegetarian classic of roasted tomato sauce, milky Buffalo mozzarella and sun-ripened tomato on a thin, crisp pizza base.  I’ve also added a light  spread of pesto to the almond base that gives the pizza a delicious basil aroma and flavour when eating it.  What I love about this crust is that it’s the perfect use for leftover almond pulp from making your home-made almond mylk. For a crisp base to a pizza crust I always recommend using a pizza stone for cooking once you’ve added the topping ingredients for the second bake.

What’s great about it:
Almonds are high in magnesium and potassium that is essential for muscle and nerve function.  They are also high in protein to promote recovery and support the immune system. The pesto is full of superfood green goodness that is anti-inflammatory to the body. Tomato is high in lycopene, a powerful antioxidant that helps protect your body against disease.

Almond + Sunflower Pizza Crust
Pulp from left over almond milk (you should have about ¾ of a cup of almond pulp) 3 tablespoons olive oil
2 tablespoons ground flaxseeds
generous pinch sea salt
¼ cup sunflower seeds

Topping
2 tablespoons pesto (you can use classic basil or superfood)
¼ cup roasted tomato sauce (see my quick recipe below)
1 ball Buffalo Mozzarella, sliced
2 tomatoes, sliced

Preheat oven to 150 C.
Combine almond pulp, olive oil, flaxseed, sea salt and sunflower seed.
Mix well and allow the almond crust to rest for 5 minutes.
Roll into a ball and flatten out onto baking paper.
Lay another sheet of baking paper over the top and roll out into a thin circle.
Place to pizza crust onto a baking tray.
Bake for 20 – 25  minutes or until golden.
Remove almond crust from the oven and turn up the heat to 180 C.
Spread base of the crust with pesto.
Dollop over roasted tomato sauce.
Top with sliced tomato and Buffalo Mozzarella.
Bake for 15 minutes until golden.

NOTES:
Use a pre-heated pizza stone for a crisper crust.
Be inventive and change toppings – I love sautéed spinach with roasted pumpkin and persian feta or sautéed mushrooms with caramelised onion, Gruyere finished off with rocket leaves just before serving.

Yes you can make this pizza crust using traditional almond meal. Just combine 3/4 cup with the same ingredients and a little water to help it bind.  You can also use 1 egg in place of the water which tends to hold it together a little better. T:) x

ROASTED TOMATO SAUCE
Slice 6 Roma tomatoes in half and place onto a baking tray. Drizzle with a little olive oil and season with pepper and sea salt. Roast in a preheated 180 C oven for 30 minutes or until collapsed. Place tomatoes into a blender or food processor and blend until smooth.  Cool and store in the fridge until needed.  Perfect for pizza, vegetables, fish and lasagne.

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Comments
17 Responses to “Margherita Pizza With Almond + Sunflower Crust”
  1. Nikola says:

    Recipe looks great. If I don’t make my own milk. How much almond meal do I use rather than the pulp?

  2. fiona says:

    Can we use almond flour if we dont have pulp?

  3. karen says:

    hi,
    is there an alternative to almond? my 2 kids are allergic to nuts. thank you!

  4. Jenny says:

    Hi.. yes I would love an alternative to the almond pulp…. We don’t really have the tools to make almond milk here yet. Thank you. Pizza looks amazing!!

  5. Megan says:

    Thanks Teresa, if everyone reads thoroughly you will see that almond meal is an alternative to pulp and bind it with water or an egg. Just wondering how many this serves?
    Cheers

  6. Caitlin says:

    Yummmmoo! how many servings would you get out of this? Would it be filling enough for two people?
    Would any mylk pulp be suitable; like sunflower seeds or hazelnut? :)
    thanks

  7. Melissa says:

    Hi, just a quick question, when you say combine everything all together, do you mean mix together with a wooden spoon or combine in a food processer/blender? Thanks for your help

  8. paula says:

    yes, what can we use if we don’t have pulp?

  9. caroline says:

    Hello,please can u tell me how to make caramelized onions?thanks a lot

  10. Sonya says:

    Can you please reply to is to let us know if almond flour (and quantity) will work as a replacement for almond pulp? I assume some additional moisture would be needed, but as I’ve never made almond pulp I am not certain.

    • Hi Sonya
      use the same quantity of almond flour as almond pulp. I’ve added my comments in the notes under the recipe…yes extra moisture is needed – and egg also helps to bind or a small splash of water. Still rest the dough and allow the flaxseed to thicken through the dough and stabilise. T:) x

  11. Rachel says:

    We just had this for dinner – it was divine ThankYOU

  12. Janet says:

    I just made this wonderful pizza – a recipe I have been intending to make for a while. I made some almond milk this morning, so had the pulp to hand, and had made the pesto a few days ago, so the opportunity was perfect. Last night I had roasted some capsicums stuffed with cherry tomatoes and some of Teresa’s pesto and had two left over, so I blitzed them and used that instead of the roasted tomatoes and as I didn’t have any mozzarella, I dotted marinated goat’s cheese over the top. Sensational!! So tasty and healthy and surprisingly filling. I have yet to find a recipe from the Healthy Chef website that doesn’t blow me away – amazing! Thanks again Teresa.

    • Thanks Awesome Janet – Yes it’s my fav. I’m making one over the weekend with mushrooms and caramelised onion…finished off with a little shaved parmesan and rocket leaves. Enjoy your weekend and stay healthy T:) x

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