Mini Pizzas – Makes a Great Snack

Allergy Information: Gluten Free, Wheat Free, Vegetarian, Dairy Free

Ingredients

• 4 eggs
• 50g Coconut Flour
• 50g Greek yoghurt (or a dairy free alternative)
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
• 2 tbsp. Lucy Bee Coconut Oil
• TOPPINGS:
• 400g tinned tomatoes
• 1/2 tbsp. Coconut Sugar, optional
• 2-4 mushrooms
• A handful of spinach
• 20g cheese, grated (or a dairy free alternative)

Method

1. Preheat the oven to 180C, 350F, gas mark 4.
2. For the base, add the eggs, Coconut Flour, Greek yoghurt (or alternative) and seasoning to a mixing bowl. Using an electric whisk, mix the ingredients together and leave to stand for 5 minutes.The dough should be thick but slightly sticky.
3. Meanwhile, add the tinned tomatoes and Coconut Sugar to a pan and gently warm for 5-6 minutes or until the liquid has reduced and the Coconut Sugar has dissolved. Set aside.
4. Divide the pizza dough into four. Flatten each ball, with the palm of your hands and place in a frying pan, along with the Lucy Bee Coconut Oil. Fry for 1 minute, each side, then place on a baking tray.
5. Add your chosen toppings, starting with the tomato base, followed by the mushrooms, spinach and cheese. Bake for 8 – 10 minutes, until the cheese bubbles.
6. Great served either hot or cold.

Enjoy!