Total time 50 min
- Cherry tomato
- Black olives
- Chickpea flour
- Almond flour
- Spaghetti squash
- Sea salt
- Black pepper
- Ground flaxseed
- Fresh basil
- Lemon juice
- Olive oil
Cut the squash in half lengthwise and scoop out the seeds. Lay cut side down in a roasting pan and fill halfway with water. Cook in a 200ºC (400 F)(adding more water as needed to top up) until a fork can easily pierce the flesh of the squash. Let cool, then scoop out the flesh.
In a small bowl combine the 2 Tbsp of ground flax with 4 Tbsp water. Let sit for 5 minutes.
In a larger bowl combine the squash with the soaked flax meal, almond flour, garbanzo flour, salt, pepper, dried oregano, and extra ground flax. Stir to combine.
Spread the mixture onto a parchment lined tray and create circle, making sure that the edges are a little bit thicker. Bake in a 220ºC (425 F) until the edges are crisp and golden.
Top with pizza sauce, tomatoes, and olives, and bake for another 10 minutes. Let sit a few minutes before garnishing with greens.
For the pizza sauce; In a food processor puree the cashews, basil, and spinach until smooth. Add the salt, pepper, lemon juice, and oil, mix to combine.