Servings: 2 · Prep Time: 5 mins · Cooking Time: 10 mins
Total Time: 15 mins

Dinner | Snacks | Lunch | Quick

This colourful pizza is flavour to the max. It's also incredibly easy to make and can literally go from pan to plate in 15 minutes. It is as great cold as it is straight from the pan and you can, of course, add any other topping you desire. It has a moreish bite to it and is packed to the brim with flavour. It holds together really well and has the same stodgy appeal that a gluten based pitta does, but without all the added grains. It is a fabulous pizza as it is grain free, gluten free and for those carb counting, there are approximately 13g carbs for the whole pizza. Each pizza has about 8 medium slices = 1.6g carbs per slice. If you cannot tolerate cashew nuts then you could substitute them for pine nuts or another nut or seed of choice. A delicious low carb pesto pizza that the whole family can enjoy.



  • cashew nuts (50g)
  • spinach leaves (40g)
  • basil leaves (30g)
  • olive oil (2tbsp)
  • sea salt (1 tsp)
  • garlic clove
  • eggs, beaten (3 large, beaten)
  • water (3 tbsp)
  • coconut flour (15g)
  • mozarella, grated (100g)
  • cherry tomatoes, halved (50g)


Preheat grill to 180�C / 356�F (alternatively you can do this in the oven if you have a frying pan with a heatproof handle).
In to a blender / food processor place the cashew nuts (or other nut of choice), spinach, basil, olive oil, sea salt, garlic and water. Blend until smooth and creamy.
Transfer mixture to a large bowl.
Add in the eggs and beat in to the mixture until fully combined.
Now add in the coconut flour a little at a time (you don't want any lumps!), mix in until all blended together.
In a non stick frying pan over medium heat pour in the mixture until it evenly covers the bottom of the pan.
Cook for 6 minutes until you can see the sides lifting a little.
You should be able to lift it a little with a spatula to see that the bottom has cooked.
Transfer to the grill and cook for 5 minutes before carefully removing and adding the mozzarella, tomatoes and some optional cracked black pepper or dried chilli flakes.
Place back under the grill for about 3 minutes until the mozzarella is melted and golden on top and the tomatoes are softened.
Garnish with some fresh basil, slice up and enjoy!
Alternatively allow to cool before popping in a tupperware and keeping in the fridge until required.


if you do not have a non-stick frying pan, make sure to grease before you start cooking

Some coconut flours are more dense than others and soak up liquid faster- you don't want to leave the batter too long as it will get too thick. Add 1 or 2 extra tablespoons of water if needed to ensure a smooth pourable batter.