No dough halloumi pizza

Juicer turned chef is cooking up a storm in the Lorraine Kitchen with his no dough halloumi pizza!

Serves 2 - 2 mini pizzas eachPrep: 5 minutesCook: 25 minutes

Ingredients:

Base:120g oats (gluten-free option available)100g cashew nuts1 pinch Himalayan or sea salt1 pinch black pepper2 large parsnips, grated

Sauce:2 cloves garlic20 cherry tomatoes40g or 2 large handfuls fresh basil160g sun-dried tomatoes2 tbsp balsamic vinegar1 pinch Himalayan or sea salt1 pinch ground black pepper

Topping:225g halloumi20g pine nuts

Method:

Preheat the oven to 200C/400F/gas 6.

Line a large baking tray with greaseproof paper.

For the base: Place the oats, nuts, salt and pepper in a blender and whizz for 10 seconds to form a ‘flour’. Place the ‘flour’ into a mixing bowl along with the grated parsnip.Mix until the mixture turns into a dough.

Divide the dough into 4 and flatten each one with your hands, then roll each one into a roundish shape using a rolling pin. Slide under each pizza base with a wide knife and transfer to the baking tray.

Place the baking tray in the oven and cook for 15 minutes.

Take 6 of the cherry tomatoes and cut in half. Remove the leaves from the basil and discard the stems. Slice the halloumi into small slices.

For the sauce: Place the garlic, whole cherry tomatoes, half the basil, sun-dried tomatoes, vinegar, salt and pepper into a blender and blend for 10 seconds.

Spoon the sauce onto the cooked bases and spread evenly leaving a small gap around the edge.

For the topping: Randomly add the halloumi, the reserved halved cherry tomatoes and pine nuts.

Pop back in the oven for 10 minutes.

Remove from the oven and scatter with the remaining fresh basil.