- 2 x BFree Stone Baked Pizza Bases
- 1 x red pepper
- 1 x yellow pepper
- 10 x stalks long stem broccoli
- 2 handfuls rocket
- 1 x tin chopped tomatoes
- 2 heaped tbsp. tomato paste
- 2 tbsp. agave
- 2 x white onions
- 2 tsp. paprika
- Olive oil and a some extra agave on hand
- 2 tbsp. pine nuts
Pre-heat oven to 200C
Thinly slice onions into 1/2 moons and over a medium high heat, fry two onions with some olive oil. Once the onions start to soften (about 5 minutes), add approximately 1 tbsp. of agave in order to caramelize the onions for 2- 3 minutes, mix often. Set aside.
In a food processor, whizz the tinned tomatoes with the tomato paste and 1 tbsp. of agave until smooth. Set aside. This is your red sauce.
De-seed the peppers and thinly slice long ways. Place on a baking sheet and drizzle olive oil over the pepper. Roast in the oven for just 10 minutes – until soft.
Place the broccoli in a shallow pan and cover with just 2 cm. of water Over medium heat, allow the broccoli to cook for just 5 minutes. Drain and remove.
Now it’s time to create your pizza!
Slather the BFree Pizza Base with your red sauce, top with the caramelised onions, red and yellow pepper, broccoli and each pizza gets a TBSP. of pine nuts and a sprinkle of paprika!
Cook for 10 minutes ( pine nuts will be perfectly toasted ) and once out of the oven, top each pizza with a handful of rocket. Enjoy!
What our customers say
Excellent
Based on 51 Reviews
Brandi
Your gluten free homestyle sourdough bread is the best I have ever had. Thank you for figuring out what others haven’t . I appreciate the taste, texture, and size of the bread!
Jason
This is the only allergen-free bread I have been able to find. I absolutely love it. Any other gluten-free bread I have found contains egg or soy.
Christine
It is pretty much impossible to find foods my son truly enjoys since he developed several food allergies. He was SO excited when he tasted this bread. It is exactly like normal bread! Now he can have sandwiches for lunch again. This will now be a staple at our house.
Autumn
The low carb protein wraps have changed my life and I’m obsessed. That may be a bit dramatic , but for real, they’re amazing. I have celiac and blood sugar issues so I eat a very high protein, low carb, and gluten free diet. These wraps are delicious and they don’t spike my blood sugar!! I’ve had pizza, fajitas, quesadillas, and peanut butter roll-ups this week using these wraps. They’ve made food exciting again. So, thanks.
