Description
✅ Here’s a treat you may have thought was off limits, or had to settle with the “Rubbery” store bought stuff !
When people make pizza 🍕 dough or bread in general, they always talk about “releasing the gluten”; well, with this recipe you don’t need to.
✅ Chef Michael has totally reinvigorated the palate with this pizza base mix.
It’s still crispy as you like – just top it with some delicious, simple ingredients (like he’s done in this recipe) and you’ll fall in love with Italy’s greatest export 🍕 all over again.
Ingredients
- 1 cup chickpea flour
- 1/2 cup brown rice flour
- 2 tbsp. psyllium husk
- 1/4 cup sunflower seeds (ground fine)
- 2 garlic cloves (finely chopped)
- 4 tbsp. EV Olive Oil
- 2 tbsp. coconut oil
- 1 tsp. oregano leaves
- 1 tsp sea salt
- 1 tsp. black pepper
- 1 cup warm water
Instructions
🍕 Add all ingredients together and mix with a spatula, then add the oils, and mix with spatula; add warm water slowly to you get a thick paste that can be spread on a pizza baking pan with a spoon.
Lightly grease with Olive oil, a round or square pizza pan, then pour and spread the mix over the pan to the edges. The thinner the base, the crispier and quicker it cooks.
Bake in oven at 400′ F or 185′ C for 5 – 7 minutes.
When crisp/about 95% cooked, add our Garden Tomato Pizza Sauce to your desired amount and the toppings of your choice.
Finish in the oven for 3 – 5 minutes and Bon Appetite!
Notes
🍕 We used buffalo mozzarella, however nutritional yeast, or vegan parmesan is awesome to sprinkle on for a vegan alternative.
The secret (no more) is to make sure the base is 95% cooked before topping with sauce and goodies.
You choose the toppings for your 🍕 Pizza, and have fun with many styles. It’s Your Italian kitchen!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: savoury dish
- Method: baking
- Cuisine: Italian