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Not only are these meatballs gluten-free and low in carbs, but the almond flour gives them a nutty kick which you cannot get from using breadcrumbs. The way I made them, the kick is hot & spicy too, but that’s entirely up to you! If you do use the amounts of cayenne pepper that will make these very hot, do warn your guests.

You will need:

400g ground beef

1 egg

2 teaspoons cayenne pepper (or to taste)

1 spring onion, finely chopped

1 medium onion, finely chopped

2-3 tablespoons ground almond flour

salt and pepper to taste

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Preheat your oven to 200 degrees C.

Mash all ingredients except almond flour together with a fork or clean hands. Now add one tablespoon of almond flour and continue mixing. Add more almond flour a little at a time until the consistency is right so that you can form balls with your mixture, without these falling apart. You don’t want to make them too dry, so adding gradually is a good idea.

Place the balls with some space in between on a baking sheet.

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Bake in a 200 degree oven for about 10-15 minutes until cooked through, depending on size of meatballs. You may let these cool and freeze to serve another time. Serve warm with ketchup or another dipping sauce (e.g mayo with curry). 


If you eat meat, like pizza and own taste buds, you’ll love this. There’s not much else to say really, it was easy and quick to make, filled my kitchen with amazing smells and filled my tummy with happiness. Win, win, win!

Basically it is a pizza in which the base consists of a giant flattened burger. You cook this alone, add the toppings and cook for a couple more minutes and you’re done. No flour at all and so no glutens.

Making the base (recipe makes one average size pizza but this feeds 2):

400g ground beef

1 egg

1/2 cup grated Parmesan

salt and pepper to taste

herbs of your choice – oregano is an obvious one when it comes to pizza, but you can also consider others such as rosemary, thyme or coriander

Set your oven to heat at 200 degrees Celsius with fan on. Wash your hands very well and then mush it up together lightly. Be careful not to overwork the meat as this will compact it too much and alter the texture of the end result. Spread out with your hands on a baking sheet and flatten to desired thickness, ideally a couple of mm thick.

2013-04-23 20.32.28Bake for about 15-20 minutes until uniformly browned and cooked through. The base will shrink slightly.

2013-04-23 20.53.25Now add tomato sauce and your preferred toppings and return to the oven for about 4-5 minutes until your cheese (if used) melts and starts to brown. In this case I made a plain pizza with tomato sauce and mozzarella.

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You may also be interested in:

Pizza made with Kamut flour

When in Rome – a write-up about traditional Italian pizza, including some mouth-watering pictures, only open if you’re not hungry…

A nutty pizza made with almond flour

A pizza made with Spelt flour, for a healthier approach

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Mmmm pizza! It should be classified as a food group, right? I have been experimenting with different types of flour to make pizza dough. This time I used Kamut flour, which you can find in most health food stores and now also some supermarkets.

Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies. (Wikipedia.org)

The texture of this dough made with kamut flour is almost identical to that made with regular wheat flour, though I found the one made with kamut to be tastier and more filling. The reasons for this is that it is higher in protein content and provides the body with more energy in the form of complex carbohydrates than most other ground grains. The taste can be described as rich and nutty.

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I used this recipe (also printed below), however found that I needed to add more fluids, so added another 2 tablespoons of olive oil and 2 tablespoons of warm water. You might want to have these handy and add a little at a time accordingly, depending on the texture obtained. Remember to keep a couple of tablespoons of flour for dusting a clean, flat surface approximately 3-4 times the size of your ball of dough. This dusting will be needed more than once: during the kneading process and a when you roll the dough out into a pizza base. The amounts in the link will make two regular sized pizzas with a medium-thickness crust.

You will need:
2 teaspoons active dry yeast
4 and a half cups kamut flour (this is equal to about 500g of flour, minus approximately 1/4 cup for dusting)
1 and a half cups warm water (it’s important to use warm water for the yeast to work)
2 tablespoons olive oil
pinch of salt (I omitted this by mistake but the result was great anyway)

2013-02-09 18.03.19After you make the dough you need to knead it for 10 minutes until you’re happy with the texture and then give it about 90 minutes resting time to double in size. Remember that yeast prefers a warm environment to do its magic in.

You can create this environment by placing your dough in a large bowl on top of a dash of olive oil. Cover the bowl in cling film and place away from drafts. Unless its extremely cold, leaving the bowl on the kitchen counter should be sufficient.

2013-02-09 18.05.51Another way to do this if you prefer not to use oil is to cover the bowl with a clean, damp dish cloth. Both methods work just as well, although the dish cloth does not let you view the progress of the dough rising.

If you would like to freeze some dough you may do this after the rising process. Wrap tightly in cling film to freeze, otherwise it will dry out and become flaky.

To make pizza:

Heat the oven to 250 degrees Celsius. Give it enough time to reach that temperature for optimum pizza cooking!

Roll out the dough to fit your dish. You can do this with a rolling pin or by very carefully stretching it with your hands a little at a time. The dough should be malleable enough to do this by hand. You might make some holes until you get enough practice. If the hole is tiny you can patch this up by pinching over it and flattening the dough again. If it is quite large you will need to squash it back into a ball and start over.

I prefer to cook the dough alone for about 4 minutes to start with. Then I flip it over, place my ingredients and cook for a further 4-6 minutes until the cheese has melted and the edges of the dough start to brown.

I particularly enjoyed the way this crust did not flop once it was cooked and the pizza could easily be enjoyed without using cutlery.

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You might also enjoy: Spelt pizza doughMeatza or Pizza with almond flour

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