Recipe

Margherita pizzas with gluten-free kūmara bases

Create authentic Margherita pizzas with a gluten-free twist - the bases are made out of kūmara and rolled oats! They have a fabulously crunchy edge when cooked, meaning they are perfect for holding all of your favourite toppings.

Mar 11, 2020 8:57pm
By Sophie Gray
  • 25 mins preparation
  • 15 mins cooking
  • Makes 4
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For more scrumptious recipes like this, check out our collection of 16 homemade pizza recipes that are perfect for sharing.

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Ingredients

  • 2 medium kūmara, peeled, diced, uncooked
  • 1 1/3 cups rolled oats*
  • 2 eggs
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • Olive oil spray
  • 1 1/3 cups pizza sauce
  • 1 tsp dried oregano, approx
  • 4 ripe tomatoes, thinly sliced
  • 1 1/2 cups grated or sliced mozzarella
  • Handful of basil leaves
  • Black pepper

Method

  • 1
    Preheat oven to 220°C. Grease two rimless baking trays with non-stick spray.
  • 2
    Place kūmara and oats in a food processor and process until finely ground. Add the eggs, Italian seasoning and salt and process until smooth.
  • 3
    Divide mixture into four. Place a portion on non-stick baking paper and, using wet hands, pat into a flat disc. Invert onto one of the baking trays. Pat out and neaten to about 18cm diameter. Repeat with remaining portions, with two bases per tray. Spray with olive oil spray.
  • 4
    Bake bases for 10-15 minutes then loosen from tray and flip. Bake for another 5 minutes. Top each with ⅓ cup pizza sauce, a pinch of oregano, sliced tomato and mozzarella. Return to the oven to melt the cheese and heat through. Sprinkle with basil leaves and a good grind of black pepper.

Notes

*Check ingredients if eating gluten free. Top with any of your favourite pizza toppings, and use a pasta sauce or a good tomato purée instead of pizza sauce, if you prefer. Extra bases can be frozen. Per pizza: Energy 512kcal, 2145kj • Protein 24.8g • Total Fat 16g • Saturated Fat 7.6g • Carbohydrate 58g • Fibre 15g • Sodium 1541mg • Sugar 25g

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