Ingredients :
- 100g Buckwheat flour
- One teaspoon of virgin cold pressed coconut oil
- 100ml almond milk
- Two free range organic eggs
- Pinch of sea salt
For the topping: (your preference but I used)
- Four rashers of quality bacon
- Two free range organic eggs
- Sea salt and cracked black pepper
- An avocado
Directions :
Pre-heat the oven to 200 degrees c and blend the cauliflower until it’s a rice like texture and pour into a large mixing bowl.
Add the whisked egg, almond flour, thyme & oregano, salt & pepper.
Mix together well with your hands until it resembles dough.
Line an oven tray with greaseproof paper and shape your pizza bases with the cauliflower dough, make them as thin as you possible can and make crusts around the edges. Put in the oven for 10 – 15 minutes until they start to crisp up.
Remove the pizza bases from the oven, add your toppings and put back in the oven until everything is hot & crispy.
Top with torn basil and a drizzle of olive oil.
