Learn to make clean eating pizza with Jim Chapman

Hi everyone and welcome back to Hayes Kitchen. Today I'm joined by my brother-in-law. Hello, I'm Jim Chapman and I am much taller than you. That's nice, that's nice. Anyway, why am I joined by Jim first of all? Going back many years, when I first started dating Jim's sister, we used to go out and have a few beers in the evenings and Jim doesn't drink so he'd be always in charge of making the perfect pizza when we got home. You are lucky you made it through the vetting stage because I remember that time when you were drunk for a lot of it. Most of it, most of it to be fair. That sounds awful doesn't it? I know. Anyway, while we're doing clean eating pizza, for the last year I've been trying so many different recipes and all the ones I've tried on Instagram so far have been using the cauliflower crust. Now I don't care what anyone says about it, it still tastes like cauliflower. It does. Doesn't it? Yeah, it's not nice. It's not really pizza. The texture's all a bit weird and... It's like a cauliflower ratatouille sort of thing, it's just not really right. So we think we've mastered the perfect pizza. Well you, I haven't tried it, you think we've mastered it. Well, that's what you hear from me. I'm only the judge of that. Okay, so clean eating pizza. Let's get started. Right, for the base of the pizza we're going to be using some organic gluten-free buckwheat flour, some organic gluten-free rice flour, some xanthan gum, which is basically just used because the pizza itself is quite crumbly. This will help it because we've got no yeast in here, we've got no eggs, just going to use an almond milk so it helps it give it a more of a structure. Okay. Cherry tomatoes, basil and garlic is going to make up your tomato base. Sun-dried tomatoes, thyme, chilli, chestnut mushrooms, parma ham, smoked paprika, some pineapple chunks. Now... I love pineapple on pizza. Exactly. A lot of people don't. We're no pineapple lovers for pizza. So many people are against it but I think a Hawaiian pizza still rocks. Mozzarella cheese, almond milk and a little bit of salt and pepper to go. This whole area smells amazing already. Let's get building. Yeah! Right, so get your oven up to temperature to about 220 and then we'll start making our base. Now for the base we're going to be using the rice flour first of all. Now I know roughly how much you're going to pour in here but it's about four ounces, okay? Okay. So is it just flour making rice? It is exactly what it is. We're also going to be adding four ounces of the buckwheat flour. For the gum, one tablespoon. Almond milk, not too much because this will get quite wet and sticky quite quickly. Oh I'm excited about this bit. Right, we can start mixing that up. Do you just put my hands in? Fine. Oh yeah. Awesome. My reflexion really likes to squish it together. That's brilliant. Yeah, great. Feels good. Right, so now get your hands on top of it and literally start trying to create a big thick ball of it. The thing is with these type recipes I can give you the exact ingredients but it depends how many people you want to be cooking for. So just double up if you want to make for four people for instance. This should make one really good size pizza. We could probably add a little bit more to this because I want to have a big size pizza myself because I'm starving. Yeah, I went breakfastless today because I wanted to eat pizza for breakfast. There's nothing wrong with pizza for breakfast. No, I don't think there is. No, well this is clean eating anyway so it's not that badly. Look at that. How's that? Is that good? Yeah, really really good. Right, keep going. I want that absolutely solid. Do you want a little bit more mix? Sure. Might be a little bit too much but we can always flour over top of that. Nice. Right, let's have a little feel of that Jim. So when you try and knead you always knead down. Oh yeah. And if you just put a little bit of flour down on the bench. Right, one each. These are rustic pizzas so don't try and make these into a perfect round pizza. It's not what these are about. Because this type of flour it's always going to be slightly more crumbly. It'll be very very much like in between a crispy thin pizza and the deep pan. Almost like one in the middle. Sure. So you're going to take that out, put a little bit of flour because this will stick quite quick. Can you get your rolling pin? And just a little bit of flour just on the rolling pin Jim. Right. Yeah, there that's okay. Right, so I'm just going to roll that out. Oh, making pizzas is fun. It is. Oh, how much are the kids going to love this? I know. I kind of want kids now so I can make pizzas with them. Harry would nail this. Right, a little bit more flour just out of that bag please mate. Right, so that is what you're looking for. I don't care what anyone says but that's how a pizza should look. It should be all neat and tidy. Right. So if you can do the same. Mine is going to be much better than yours. I can feel it. Really? No. False confidence. False confidence. That feels quite good. Yeah? Yeah. Right, we can leave them for a second now. They're absolutely perfect. We're going to start making up our tomato base. Yummy. Right, for your tomato base, all we're going to do is grab a big handful of tomatoes, pop them into your food pressor. Don't need to chop them in half at all. There's no point in using just plain tinned tomatoes for this when you can get such a fresher flavour with these ingredients. See what I mean when you eat this Jims. Right, a tiny bit of chilli just so I like a little bit of kick in there. A little bit of smoked paprika. This is completely optional but I just think it gives it a nice smoky taste to the base of the pizza. Last of all, a little bit of sun-dried tomato paste. Some garlic. I'm going to add a couple of cloves to this. And finally, just a little bit of basil. So, a good few chunks of that. Pop it in, click the lid down and just blend that up. Cool. Right, so we've got tomato base all done. How good does that smell? Smells amazing. Grab yourself a baking tray, nice and boiled. Sadly, we haven't got a pizza oven here but we're going to just use the normal oven. It'll be just as good. These literally take about five to seven minutes in the oven. That's the best kind of pizza. Exactly. There's no excuse for going out and buying frozen pizzas when you can make these in four to five minutes and cook them in seven. Right, on top of that, we just want to put a little bit of this sauce. Okay, how much is a little bit? Well, however much you want really. Like that? Yeah, that's good and then you're just going to move that out to the sides. Nice sound. Yeah, I'm enjoying this whole experience. I'm just going to add a little bit more to your side. You like tomatoes, don't you? Yeah, I like everything. No, I don't even like these. Oh, a little bit of cheeky chilli just fell in there. Oh, that is a big chunk of chilli. Yeah. R.I.P. Right, that's good to go. Right, we'll just choose our toppings. What are you going to go for, Jim? Definitely pineapple. Right, pineapple. Do you want them in smaller chunks? Please and I also think some pomegranate. Yeah. Because it's Hawaiian. Here you go, you dress yours. Oh, thanks. You go for it. Are you going to go strictly Hawaiian? Are you going to add some chestnut mushroom on there? I'm not really a big fan of mushroom on pizza. Are you not? No. I'm going to go mushroom. Right, grab your chestnut mushrooms. These are all washed, by the way. Chop them up nice and thinly. Up to you what mushrooms you want to use. The whole thing with the pizza is you can just make your own choice of toppings, can't you? Or have exactly what I have because I am right and everyone else is wrong. Because that's always the best, is it? Right, I'm going for mushroom. I am going to go for a tiny little bit of pineapple. Not too much, you see. I like the smaller chunks. You've got to have basil with that, do you? Yeah, I'm going to put the basil on. I may also have one tomato, fresh one. Okay. Just because... Do you want to do this or do you want me to go? I'm going to chop this one. Yeah. Show you some of my knife skills. Go for it. You may need to edit me chopping off my finger here. They look incredible. I also can't believe how easy it is. I mean, I haven't done much. I've watched you. No, there's nothing wrong with that. Right, into the oven for about six to seven minutes. Okay. I am very excited to experience this pizza. They smell amazing, don't they? Yeah. Right, it's been about seven minutes. Let's get the pizzas out of the oven. Here we go. Right, to be serving this up, it's up to you. I've just done a very, very light mixed salad with just some mixed lettuce and mixed radishes. Look at those. Cherry tomatoes. We've also made a little bit of our homemade tomato sauce. All I'm doing there is tomatoes, basil, garlic in a blender, smoked paprika, whizz it up, and that'll be perfect. Right. These look amazing. Right, with your tray, just run your spatula just underneath just to free them off. I can't believe how good these look. You sent me a picture earlier and I was like, no, that's not a pizza. I thought you'd made it up. There you go. Oh, my gosh. One there. One there for you. Amazing. Serve this up. A little dollop of your tomato sauce. So that was just from the base earlier, right? Exactly so. A little bit of your light salad. Tomatoes, radish, and lettuce. And there you have it. Wow. Okay, I'm going to get mushroom sauce. Right, there you go, everyone. Clean pizza. How easy was that? Comment below and please subscribe. Okay, here we go. It's going to be hot from the start, isn't it? Yeah. It's really hot, but I can't believe that this is actually, other than mozzarella, it's healthy and it's so good. Right. On that note, guys, thanks for watching. See you next week. Bye.