Avocado Topping for a Dairy Free Pizza

1. First, make and cook your pizza bases – I usually make either a yeast spelt crust, or a yeast-free scone dough crust, or a gluten free crust. (The gluten free crust can be made with 2 tsp baking powder instead of yeast, if you want it to be yeast free.)  You can even make a raw, dehyrdrated crust if you like.

2. While they’re cooling, make the topping. In your Thermomix, mince the garlic on speed 7 for 3 seconds, then add the remaining ingredients and mix until smooth & fluffy:
– 2 cloves garlic
– 4 large avocados
– 4 tblspns raw almond butter (or you can just chuck in a couple of handfuls of roasted or raw almonds and a tablespoon of olive oil if you don’t have any almond butter made up already)
– 2 tblspns Tamari
– a small piece of fresh chilli (optional)
– handful of fresh parsley
– 1/4 tsp cumin powder
– 1/4 tsp curry powder
– 1/4 tsp ginger powder
– 1/8 tsp cinnamon
– 1/8 tsp nutmeg
– sea salt to taste
– juice of 1 lemon 

3. Spread a good, thick layer on each pizza base, and top with some or all of the following:
– sun dried tomato strips
– kalamata olives
– green olives
– raw capsicum strips or pieces
– roasted red capsicum or eggplant
– diced fresh tomato or cherry tomato halves
– chopped fresh herbs (chives, lemon balm, oregano, basil)
– drizzle of fresh lemon juice (opt.)

I like to put all the toppings into separate bowls and let everyone choose their own toppings – the kids enjoy eating this way.  Warning: you will have garlic breath afterwards, but it will be completely worth it!!!  😀