Grain-Free Pizza

MAKES One 10-inch pizza

 

PREP TIME 15 minutes

 

COOKING TIME 25 minutes

 

EQUIPMENT Parchment paper, high-speed electric blender or food processor

 

Crust option 1: Sunflower Seed (or Cashew)  

 

1 cup raw sunflower seeds or raw cashew nuts

½ cup filtered room temperature water

2 tablespoons whole psyllium husk

1½ tablespoons extra virgin olive oil

¼ teaspoon sea salt

1. Preheat the oven to 400°F.
2. Pulse the sunflower seeds in the blender until the
3. consistency of flour.
4. In a large bowl, combine the pulsed sunflower seeds
5. with the water, psyllium husk, olive oil, and salt and
6. knead with your hands. The dough will be runny.
7. Line a baking tray with the parchment paper, place
8. the dough on the parchment paper, and spread it
9. using your fingertips to form a round 10-inch crust.
10. If the dough sticks to your fingers, dip them in water
11. and continue.

 

Topping Option 1: Medicinal Mushroom Topping

 

2 tablespoons Herbal Pesto (page 288)

¾ cup sliced shiitake mushrooms

¾ cup sliced maitake or oyster mushrooms

½ cup thinly sliced leek, white part only

1½ teaspoon dried tarragon

2 tablespoons coconut aminos

1 tablespoon extra virgin olive oil

2 teaspoons rice vinegar or apple cider vinegar

 

 

1. Bake for 10 minutes. Remove from the oven and finish with the topping of your choice.
2. In a circular motion, spread the pesto onto the crust.
3. In a medium bowl, add all of the remaining ingredients and toss to combine.
4. Spread the mushroom mixture evenly over the crust.
5. Bake 15 to 20 minutes.
6. Serve right away.