Artichokes, Red pepper, red onions, shrooms and olives on a glutenfree crust with spicy tomato sauce!
Sit at the table and enjoy! And many savory and sweet eats! Enjoy this crust, one of the flavorful crusts that I’ve created, learn how to make call thirteen crusts in one of my online culinary classes! Message me to sign up or for more information!
With my homemade crust you can enjoy pizza or calzone anytime!
2 tsp Ground Flaxseeds
1/2 c Mochiko flour (sweet rice)
3/4 c Brown Rice flour
1/4 c Coconut flour
1/4 c Teff flour
1 c Millet flour
2 tbl Grapeseed oil
1 tsp Sea salt
1 tbl Garlic Powder
1 tbl Oregano
2 tsp Rosemary
2 tsp Marjoram
1 tbl Brown Rice Syrup
1 c Warm water
1 tbl + 1 tsp Active Dry Yeast
1/4 c Organic Cornmeal
Preheat oven to 400
Sprinkle cornmeal on to pan
Add yeast, brown rice syrup and warm water to small bowl. Let foam for five minutes. Add oil and stir to combine.
In a large bowl sift flours, spices, salt and flaxseeds, set aside.
In a bowl or mixer fit with dough hook add liquid ingredients, add flour in 1/4 c increments until all dry ingredients have been added and mix for 2 minutes after last dry ingredients have been added. Remove dough hook, cover in plastic and set in the warmest place in your kitchen to rise.
Let rest and rise for about 60 minutes.
Turn out of bowl, add to pan and press out to desired shape. Drizzle Grapeseed oil on top.
Add desired vegetables
Bake for 15-20 minutes
Remove from oven and let rest for five minutes. Cut desired slices and enjoy with a salad on the side or on top!
For calzone, fold over and seal with oil and press down combining all edges then slice four slits in top of calzone. Bake for same amount of time.
Love and Light,