The Contenders:
1 Heirloom Tomato
1-2 sprigs Fresh Basil
1 Gypsy Pepper
1/8 cup diced Red Onion
Tomato Sauce
Almond Mozarella Cheese (shredded or sliced thinly with a cheese slicer)
The Dough:
1 cup Buckwheat Flour
1/8 cup Coconut Flour
1 tablespoon Corn Starch
1/4 tsp. Salt
1/4 tsp Thyme
1/4 tsp Herbs de Provence
1/4 tsp Chili Flakes
1/8 cup Nutritional Yeast
1/4 cup Olive Oil
3/4 cup Hot Water
The Process:
Combine dry ingredients, mix thoroughly. Add wet ingredients. Use a fork to beat together until thick and sticky. Allow to stand 5-6 minutes.
Heat cast iron skillet, browning onions. Remove pan from heat, add dough directly from bowl (dough is very sticky so avoid using your hands, if possible).
Place in oven at 375 for 25-35 minutes, turning half way through- Make sure the dough is cooked all of the way through prior to adding toppings.
While dough is cooking, place tomatoes and peppers (sliced + diced, respectively) in a collander in the sink. Sprinkle with salt and allow some of the juices to seep out.
Once dough is crisp on both sides, spread sauce, cheese and basil on crust.
Spread tomatoes and peppers across the top of the pizza.
Replace in oven for an additional 10-15 minutes.
Enjoy!!
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