Fantastic, crispy & thin crust + great toppings = Gluten Free Pizza Win!
Crust recipe slightly adapted from The Minimalist Baker
2.5 cups rice flour
½ cup coconut flour
1tbsp xanthan gum
1 baking powder
1 tsp salt
1.5 cup warm water
1 tbsp yeast
3 tbsp maple sugar
1 tbsp olive oil
1 tbsp oregano
Mix ¾ water & yeast; in a few minutes add 1 tbsp maple sugar. Mix well. Wait until it gets foamy.
In another bowl whisk together all dry ingredients together.
Make a well in dry mix, then pour in yeast mixture. Add in oil and rest of water. Use a wooden spoon to mix well.
Plop mixture on to greased baking sheet.
Use fingers to spread out, until ¼ inch or thinner.
Bake at 350F for 30 minutes.
In the meantime…. shred cheese:
Cheddar, fontina & cotija, as much as you’d like.
Handful of arugula, a few sprigs of basil
¼ cup almonds
1 stalk green onion
Olive oil, salt & pepper
(Mix in a food processor until smooth)
1lb grass-fed beef
3 tbsp Organicville BBQ sauce
Salt & pepper
Empty food processor of pesto & add meat and all ingredients. Blend/pulse until onion is smooth.
Make into little half inch rounds & brown in hot skillet on all sides, then lower temp, and cover.
When done set aside.
When crust is done, spread pesto,
add a little more cheese
& bake for 30min.
Serve warm, garnish with avocado, drink wine 🙂