If I have ever heard of anyone saying they didn’t like pizza it was usually followed by my feet thrashing in a mess of sweaty sheets and a loud scream as I awoke from a terrible, terrible nightmare. Not the first thing on any diet menu, pizza has long been heralded as a one of the comfort foods of the century. However, hard to eat without breaking the calorific bank. Well it may be time to slither down the sewers of the Teenage Mutant Ninja Turtles because pizza is back on the menu.

This recipe is not only one of the crunchiest most delicious pizza bases I have had, but also incredibly good for you- even for health food standards! Using cauliflower as a base seems to be quite popular at the moment, but I have found it can be slightly crumbly and not as reliable as this almond flour angel. Almond flour is a great source of protein, healthy fats, fibre and is very low in carbohydrates.

Adding a beautiful bitey parmesan and a smooth smokey provolone or cheddar adds an amazing depth to the dough that evades the necessity for much (if any) cheese on the topping. Thyme is one of my favourite herbs, it is incredibly aromatic and a staple in many soups, stews and stocks.

The herb is high in anti-oxidants and was used by the Ancient Egyptians as incense. Healthy, exotic and with the romantic connotations of distant lands, I always have time for thyme. Rosemary would be a nice addition, as it is just as pungent but slightly more floral.

Pizza is a great dish to choose when accommodating for a range of dietary needs/ fussy eaters. Just plonk a base in front of everyone and let them create their own monstrosity. These bases are great to make ahead and pop in the freezer, they keep for around 3 months.

Oh and don’t forget you can pre-order the revamped version of the Healing Foods Cookbook (Out on the 17th of October). With every purchase, receive a free download of our online Essential Healing Foods guide.


Serves 4

300 g (3 cups) almond flour

50 g (1/2 cup) parmesan grated

1 tsp thyme

1/4 tsp cayenne

2 tsp olive oil

1/2 tsp salt

2 eggs

2-3 tbsp cold water

6 thin slices of provolone or cheddar

Preheat oven to 150°C/300°F.

Combine all ingredients - except the provolone - in a food processor.

Then form the dough into a ball and place in between non-stick baking paper. Use a pastry roller to roll the dough out flat until it is about 2 mm thick.

Remove the top sheet and cover the dough with the slices of provolone.

Bake in the oven for around 15 minutes. The base is ready when the edges begin to brown. Take it out of the oven and cool before adding toppings. (At this stage you can freeze the bases).

After you have added the toppings place the pizza back into the oven and bake for 15 minutes or until the toppings begin to look cooked.


Flog, Mains, RecipesSandra Ramacher