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| each one is 50 g of dough |
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| ready to roll |
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| ready to bake |
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| ready to bake |
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| ready to use |
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| lil' cute pizza crust |
ingredients:
1 1/2 cups warm water
1 tbsp honey
1 tbsp yeast
3 tbsp extra virgin coconut oil
1/2 cup ground chia seeds
1 1/2 cups almond flour
3 + cups kamut flour (whole grain, finely ground)
3 tbsp apple cider vinegar
1 1/2 tsp sea salt
1 1/2 tbsp dried oregano
directions:
1. proof yeast ( combine warm water, honey, and yeast in a bowl or large measuring cup)
2. combine the other ingredients
3. add the yeast and water mixture to the other ingredients
4. mix and knead, adding more kamut flour if needed to achieve an elastic and soft but not sticky dough
5. knead for a while (or use a mixer -- that's what I do)
6. divide dough into 50 g balls
7. roll each one flat and bake it. If you are not going to use it for pizza, give it an extra sprinkle of sea salt, and some rosemary for good measure, if you like. I kind of curled the edges up because these are for pizzas that are to be baked on the barbecue, and I thought that would help keep stuff from running off into the fire. If you are just going to bake it, or just use it for flat bread, you can certainly skip the edge rolling extravaganza.
makes 30 mini (thinnish) pizza crusts (Same amount of dough as would make 3 large rectangular thin crust pizzas)
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