Preheat the oven to 180oC on fan bake.
Place a pizza stone in the oven to pre-heat.

In a mixing bowl, combine the spelt flour, almond flour, olive oil, and salt. Mix well until combined.
Add the water and mix until a dough is formed and roll into a ball. The dough should be soft, if the mixture is too wet add more spelt flour and knead to combine.
Transfer the dough to a lightly floured surface and knead for 5 minutes.
Place on a sheet of baking paper and shape into a circle roughly with your hands/fingers or use a well floured rolling pin.
Place on the preheated baking stone and bake in the oven for 10 minutes.
Remove from the oven and add your toppings as below.

Spread the tomato paste across the base.
Evenly sprinkle the grated ZENZO dairy-free cheese.
Next, add the sliced tomatoes, jalapenos and olives.
Finish with some fresh basil leaves.

Place the topped pizza base back in the oven for another 10 minutes.

Don't feel restricted by these toppings, go for all your favourite seasonal vegetables and antipasti items such as sundried tomatoes and capers!

Try adding your favourite herbs to the dry base mix to add an extra level of flavour...