Light and with a traditional bread texture, this pizza base with sunflower seed flour is 1/2 the carbs of bases made with almond flour. Use a low sugar pasta sauce such as Rao's or Alce Nero. Keep your carbs extra low and grate your cheese yourself. For this recipe I used a block of mozzarella but any mild natural cheese would work (avoid using processed cheese). Jazz it up with some dried rosemary or herbs.
Preheat over to 200 °C . Mix eggs, cheese and apple cider vinegar together in a food processor. Add Sunflour, baking powder and salt, and mix well into a dough.
Place a large square of baking paper on your countertop. Using oiled fingers, remove dough from food processor and form into a ball. Place another large square of baking paper on top of the dough. Using a rolling pin or a heavy bottle, roll the dough to desired size and thickness. Remove the top layer of baking paper. Place dough on a baking sheet.
Pre-bake the base at 200 °C for 10 mins. Add your desired toppings. (At this point, I like to sprinkle some dried rosemary on top of the sauce) and bake the pizza for another 10-12 mins until cheese is melted and lightly brown. Remove and let cool 5 minutes at room temperature and cut into slices.
Recipe Note
Double this recipe for a larger pizza when serving a family or group.
