Low-carb pizza recipe
 Using ground almonds and grated swede for the base, this pizza manages to be low-carb, gluten-free and quicker and easier than a traditional dough to make. All that, and it tastes very good indeed. For this recipe you will need a food processor. 175g/6oz ground almonds75g/2½oz coarsely grated, peeled swede1 medium egg, lightly beaten3 tbsp finely grated Parmesan1 tbsp extra virgin olive oil, plus extra for drizzlingpinch salt 175g/6oz ground almonds 75g/2½oz coarsely grated, peeled swede 1 medium egg, lightly beaten 3 tbsp finely grated Parmesan 1 tbsp extra virgin olive oil, plus extra for drizzling pinch salt ½ x 400g tin chopped tomatoes, drained in a sieve1 small garlic clove, crushed1 tbsp tomato purée6 large basil leaves, plus extra to servefreshly ground black pepper ½ x 400g tin chopped tomatoes, drained in a sieve 1 small garlic clove, crushed 1 tbsp tomato purée 6 large basil leaves, plus extra to serve freshly ground black pepper 50g/1¾oz smoked pancetta or bacon lardons100g/3½oz closed cup mushrooms, sliced2 tbsp finely grated Parmesan 50g/1¾oz smoked pancetta or bacon lardons 100g/3½oz closed cup mushrooms, sliced 2 tbsp finely grated Parmesan Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper.Put the almonds, grated swede, egg, Parmesan, oil and a good pinch of salt in a large bowl and mix thoroughly to make a slightly sticky dough. (If the dough is very sticky, add extra almonds or Parmesan cheese to the mixture.)Put the dough on the prepared baking sheet, cover with another piece of baking paper and roll with a rolling pin, or pat the dough firmly with your hands until it’s about 23cm/9in in diameter. Remove the top piece of baking paper, drizzle with a little oil and bake for 10 minutes, or until firm and lightly browned around the edges.While the dough is cooking, place the tomatoes, garlic, tomato purée and basil leaves in a food processor and blitz until well combined but not completely smooth. Season with a little salt and pepper.For the topping, fry the pancetta and mushrooms together in a medium frying pan for about 5 minutes, or until lightly browned, adding a splash of oil if needed.Take the pizza base out of the oven and spread with the tomato sauce. Scatter over the pancetta and mushrooms and sprinkle with the Parmesan. Season with ground black pepper, drizzle with a little oil and bake for a further 1–2 minutes, or until the cheese has melted. Scatter a few more basil leaves over the top, drizzle with oil and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Put the almonds, grated swede, egg, Parmesan, oil and a good pinch of salt in a large bowl and mix thoroughly to make a slightly sticky dough. (If the dough is very sticky, add extra almonds or Parmesan cheese to the mixture.) Put the almonds, grated swede, egg, Parmesan, oil and a good pinch of salt in a large bowl and mix thoroughly to make a slightly sticky dough. (If the dough is very sticky, add extra almonds or Parmesan cheese to the mixture.) Put the dough on the prepared baking sheet, cover with another piece of baking paper and roll with a rolling pin, or pat the dough firmly with your hands until it’s about 23cm/9in in diameter. Remove the top piece of baking paper, drizzle with a little oil and bake for 10 minutes, or until firm and lightly browned around the edges. Put the dough on the prepared baking sheet, cover with another piece of baking paper and roll with a rolling pin, or pat the dough firmly with your hands until it’s about 23cm/9in in diameter. Remove the top piece of baking paper, drizzle with a little oil and bake for 10 minutes, or until firm and lightly browned around the edges. While the dough is cooking, place the tomatoes, garlic, tomato purée and basil leaves in a food processor and blitz until well combined but not completely smooth. Season with a little salt and pepper. While the dough is cooking, place the tomatoes, garlic, tomato purée and basil leaves in a food processor and blitz until well combined but not completely smooth. Season with a little salt and pepper. For the topping, fry the pancetta and mushrooms together in a medium frying pan for about 5 minutes, or until lightly browned, adding a splash of oil if needed. For the topping, fry the pancetta and mushrooms together in a medium frying pan for about 5 minutes, or until lightly browned, adding a splash of oil if needed. Take the pizza base out of the oven and spread with the tomato sauce. Scatter over the pancetta and mushrooms and sprinkle with the Parmesan. Season with ground black pepper, drizzle with a little oil and bake for a further 1–2 minutes, or until the cheese has melted. Scatter a few more basil leaves over the top, drizzle with oil and serve. Take the pizza base out of the oven and spread with the tomato sauce. Scatter over the pancetta and mushrooms and sprinkle with the Parmesan. Season with ground black pepper, drizzle with a little oil and bake for a further 1–2 minutes, or until the cheese has melted. Scatter a few more basil leaves over the top, drizzle with oil and serve.