A twist on the whole Gluten Free Pizza Thang

So, it's pizza for dinner tonight -- yes, we know how to live large on a weekday night. I thought it would be fun to try this twist on our gf pizza recipe of a year ago. So, now it's got some other things going for it. We used a mixture of mozzarella and raw milk parmesan cheese, but you know what you like best. I'm fantasizing about carmelized onions. I think they'll have to find a place on our pizza next time ...

Truthfully, the crust is so flavourful and savoury, however, that just topping it with a slow simmered tomato sauce and the afore-mentioned cheese does the trick.

ingredients:

2 tbsp coconut oil

2 eggs

4 tbsp water

1 tbsp apple cider vinegar

1/2 tsp sea salt

1 tbsp oregano (or other herbs you like would be fine)

black pepper 

1/4 tsp granulated garlic powder

1/4 cup hemp protein flour

1/4 cup ground flax seeds

1/4 cup ground chia seeds

1 cup almond flour

1/2 tsp baking soda

3 tbsp coconut flour

directions:

preheat the oven to 345

1. melt the coconut oil in warmed water

2. add the vinegar, and making sure it's not hot anymore, add the egg and combine well

3. add the sea salt, pepper, and herb of your choice

4. add the flax and chia

5. add the almond flour and baking soda

6. add the coconut flour, and mix well

7. mix until the ingredients have formed a smooth dough

8. roll the dough into whatever size pizzas you want, and top with your favourite ingredients

9. bake at 345. The time will vary depending on the size and thickness you choose

I did as thin as I could press 'em using my hands (slightly damp) and cooked them until they were crisped and the cheese was nicely browned in places. Around 35 or 40 minutes. Worth the wait ... And reheats really well in the oven for left-overs if you do a big enough batch.