Cookbook

SOV860
the Smart Oven
™
Air Fryer
88
Low Carb Pepperoni Pizza
1
Prep 20 mins / Cook 44 mins
2
Makes 2 pizzas
For the dough
2 eggs
4 tbsp coconut oil
120 ml almond milk
260 g almond meal
130 g arrowroot flour
1 ½ tsp baking powder
1 tsp sea salt
For the pizza sauce
240 g tinned peeled tomatoes
½ tbsp extra-virgin olive oil
1 clove garlic, minced
¼ tsp fine salt
½ tsp oregano
2 sprigs of basil
For the toppings
1 tsp olive oil
100 g pepperoni, sliced
10 cherry tomatoes, cut in half
¼ bunch flat leaf parsley leaves,
roughly chopped
100 g bocconcini
30 g Parmesan cheese
¼ bunch fresh parsley leaves, to serve
1. Place the wire rack on the middle shelf.
Pre-heat the oven. Select PIZZA/SUPER
CONVECTION/210°C/6 mins and press
start.
2. Line the pizza pan with baking paper.
3. In a medium bowl combine the eggs, oil and
almond milk and whisk together. Place the
almond meal, arrowroot flour, baking powder
and salt in the bowl of a bench mixer with
a paddle attachment. Mix on low speed to
combine. Add the egg mixture and beat
on medium speed for 5–7 mins or until the
dough is smooth and the consistency of a
thick batter.
4. Spoon half of the mixture on the lined
pan and spread the mixture evenly with a
stepped palate knife, approx. 5 mm thick.
5. When the oven is preheated, add the pizza
base and bake for 6 mins or until lightly
brown.
6. Flip the pizza base over, place it back on the
paper and back into the oven. Select PIZZA/
SUPER CONVECTION/210°C/2 mins and
press start. Bake until just cooked through.
7. Remove the pizza base from the oven and set
aside. Repeat the process with the remaining
batter.
8. Place the sauce ingredients into a food
processor, except for the basil. Pulse the
ingredients to combine. Using a spatula,
scrape the sauce into a bowl and add the
basil, allowing it to infuse for 20 mins.
Cover it with plastic wrap and set aside.
9. Pre-heat the oven. Select PIZZA/SUPER
CONVECTION/210°C/14 mins and press
start. Lightly grease the pizza pan with
olive oil and place the cooked base on top.
Spread half of the pizza sauce evenly on
the dough, leaving a 1 cm border of crust.
Add half of the pepperoni slices, tomatoes
and the bocconcini onto the pizza and, once
preheated, place it into the oven. Bake for
14 mins or until the pizza is crisp.
10. Repeat the same process again with the
remaining dough and toppings.
11. Finely grate the Parmesan over the pizza,
sprinkle with the parsley leaves and drizzle
the olive oil.