Recipes, Savoury


It’s summer, it’s currently 38 degrees (C – for all my northern hemisphere buddies – that’s HOT). Figs are in season, basil is growing like the clappers, I had some quinoa in the pantry and I love me some balsamic vinegar on errrrryyythang. So….

The time is ripe to share one of my most delicious recipes of allllll time!

It is fresh outta the new book WHOLE by Natural Harry and the first recipe from the book I have released on to the blog. Give it a burl and let me know what you reckon.  Me, I could eat it for breakfast, lunch and dinner. But then there would be no figs left on my friend’s tree…

And hey, guess what? The base is made of 3 ingredients and one of those is water straight out of the tap! No kneading, rising or yeast required.

P.S. Sorry for the excessive amount of exclamation marks. I know they get over-used around these parts – but I really do get that excited about this pizza!

This recipe uses yummy, creamy ‘notzzarella’ from page 260 of WHOLE by Natural Harry. Yum yum!

Here is a little vid of me making one to get you inspired and show you just how easy it is….

Makes 2 small pizzas Prep time: 20 minutes Cook time: 30 minutes Difficulty: Easy

1⁄2 cup (95g) white quinoa

1⁄2 teaspoon baking powder

1 cup water


1⁄2 cup cashew ‘parmesan’ (see page 272) or store-bought

1 cup (30g) fresh basil, tightly packed

2 tablespoons coconut aminos* (what & where to buy here)

1⁄2 teaspoon lemon zest


1⁄2 cup ‘notzzarella’ (see page 260) or store-bought

2 medium ripe figs, sliced

1 cup (40g) rocket

1 tablespoon pine nuts

1 tablespoon balsamic vinegar

Pre-heat oven to 180°C/356°F fan forced.

To make the bases line two large oven trays with baking paper. Rinse quinoa well under running water and add to your blender or food processor with baking powder and 1 cup of water. Process on high-speed until super smooth. Pour out over two trays and place in the oven for 20 minutes.

While the bases cook, combine pesto ingredients in your food processor, pulse to combine. Spread evenly over the bases and top with ‘notzzarella’, sliced gs, rocket and pine nuts. Place in the oven for 10 minutes. Remove and sprinkle with fresh rocket and a drizzle of balsamic vinegar. Slice, serve and enjoy!

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