There are many reasons to be happy. One of them being the outstandingly warm Autumn temperature that Sydney has been experiencing (with more yet to come – yeaaahaa!!) and another one is the ability to eat gluten free pizza with a base that doesn’t break your teeth.
A short while ago I posted my gluten free pizza crust recipe and I promised you some toppings to go with it. Here is the first one – garlic and chilli prawn. If you’re able to tolerate dairy, feel free to sprinkle some feta cubes over the top before cooking the pizza.
Why this is so good for you
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.
Prawns help prevent the growth of cancer cells in the body, support the heart, reduce blood pressure, help in fighting against dementia and Alzheimer’s disease, support the liver, keep your teeth and bones strong, give you great skin, and help keep your memory sharp.
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
As you can see, there are plenty of reasons to be happy about eating this pizza 🙂
- 1 store bought or home made gluten free pizza base (recipe here)
- 1 punnet cherry tomatoes, halved
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, crushed
- 1/2 teaspoon dried oregano
- 15 – 20 green prawns, peeled and de-veined
- 2 cloves garlic, crushed
- 2 small red chillies, de-seeded and finely chopped (or half teaspoon dried chilli flakes)
- 2 teaspoons olive oil
- A few sliced red onion rings (optional)
- 1 – 2 tablespoons chopped parsley
- Lemon wedges
- Preheat oven to 200 - 220 degrees C or 180 - 200 fan forced (depending on your oven).
- First combine all prawn ingredients together in a bowl. Cover and marinate in fridge for 20 – 30 minutes.
- Meanwhile, mix all tomato ingredients together in an oven proof dish and roast for 20 - 30 minutes or until tomatoes have shrivelled somewhat.
- Briefly blitz tomato mixture in food processor so still a little chunky. (Alternatively, crush with a fork or masher.)
- Spread sauce over pre-prepared pizza base.
- Add the prawns on top.
- Place in oven and cook for 12 – 15 mins or until prawns are cooked through.
- Serve with the parsley and red onion rings sprinkled on top. Add a squeeze of lemon.