Mushroom, leek & goat cheese pizza (with my easy GF base!)

Weeknight meals are the trickiest ones to tackle aren't they? You're short on time and often short on inspiration too. I'm hoping this Italian inspired recipe, with it's perfect mix of comfort food flavours and wholesome ingredients will give you a little bit of weeknight happiness. Starting with a healthy pizza base that's a fast, one bowl, no knead, gluten-free, grain-free wonder. It's a bit of a marvel. This recipe makes one base. Sometimes I'll make two and freeze one so I've got another on hand for a speedy meal.

I've paired this with gorgeous mushrooms, gently sautéed leeks, goat feta and gorgeously stretchy mozzarella. For an extra bit of decadence drizzle the finished pizza with a little bit of truffle oil or truffle powder - fancy!

Happy cooking! Kelly xox

Serves 3-4

1 leek - white and light green part sliced very thinly

Pizza Base

(Makes 1 large base)

1 cup tapioca flour

1 1/4 cups almond meal

1 teaspoon gluten free baking powder

½ cup milk

2 tablespoons olive oil

1 free range egg

½ teaspoon dried Italian herbs

Sea salt and cracked black pepper

Pizza sauce

2/3 cup tomato passata

1 garlic clove - minced

To assemble

2 cups grated mozzarella cheese

6-8 Swiss Brown Mushrooms - sliced

40g goat feta - crumbled

2 tablespoon finely sliced chives

Olive oil for sautéing and drizzling

Sea salt and cracked black pepper

Preheat oven to 220 degrees celsius

Heat a generous glug of oil in a sauté pan over a medium heat. Add the leek and cook gently for 7-9 minutes until tender. Salt generously and set aside.

Combine all the pizza base ingredients in a mixing bowl and whisk together. Set aside for 5 minutes. Mix well.

Line a baking sheet with baking paper. Use a thin spatula to spread the mixture into a thin circle that is roughly 30cm in diameter and 1/2cm thick. Bake for 10-12 minutes and place on a rack to cool.

To Assemble: Combine the passata and minced garlic. Spread over the pizza base. Tile the mushrooms fairly tightly on top. Sprinkle with mozzarella. Scatter the cooked leeks and sprinkle with goat cheese. Bake for 12 - 18 minutes until melted and lightly golden. Sprinkle with chopped chives and top with sea salt and cracked black pepper. Enjoy immediately.