ONION PIZZA

SERVES 4 | LECTIN FREE | SALICYLATE FREE

INSTRUCTIONS

Preheat the oven to 220C.

I have found that this recipe works best when cooked on a pizza stone. If you don’t have one then use a flat metal tray but I have found a pizza stone works best if you do have one. Either way, ensure you preheat your pizza stone or tray, putting it in the oven as you turn it on.

Finely slice the onion and cook over a low heat with the olive oil and a pinch of salt. You do not want the onions to brown but just to go soft.

While they are cooking mix the cassava flour and the water together, gathering it into a ball. Leave to stand for 5 mins.

Once the onions are soft and the oven is up to temperature divide the cassava flour dough into four equal parts. Roll them out into approximate circles 2-3mm thick, using flour on the board and rolling pin if you need to stop them from sticking. You should only be able to lift them using a fish slice. If you leave it all as one piece then it will be soggy in the middle.

Place them on the hot pizza stone or tray. Spread the onion mixture equally between them and bake for 10-15mins. The base should go very crispy.

These can be eaten as a light lunch with salad or as nibbles if you have friends over. They are also delicious with soup.