Our latest recipe rebuild is an American classic: Pizza. Everyone loves pizza, and in honor of Pi day (March 14), we are serving up this gluten free pizza recipe. While we do encourage you to enjoy meals off of your plan 10% of the time, it is always best if you can still keep the ingredients as whole and natural as possible. This recipe would work for a great post workout free meal. Give it a shot and let us know what you think!
1/2 cup garbanzo bean flour
1/2 cup arrowroot starch
1/2 cup tapioca flour
¼ cup flaxseed meal
1 tsp baking powder
1/2 tsp salt (optional)
3/4 cup milk, almond milk or rice milk
1/4 cup olive oil
Toppings of choice.
Preheat oven to 450 degrees. combine the flours, salt and baking powder (I usually also add in some dried basil and oregano). Combine the olive oil and milk in a separate bowl. Slowly stir this into to the dry mixture and then beat the batter on high for 3 minutes. Pour it all out onto a greased cookie sheet and bake for approx 12-15 minutes until the crust is starting to brown and looks mostly cooked. take it out, top it with whatever toppings you wish. To keep it healthy I recommend fresh tomato, basil and 1/4 cup mozzerella cheese. I also often make it with a little pesto. Once topped, Put back in oven for another 12-15 minutes until cheese is bubbling and edges of crust are nice and brown. Enjoy!
Note: depending on how you like your crust, you can play with the ratio of dry to wet ingredients. You want the consistency to be like a batter but not so thin that it runs off the cookie sheet. Happy Pi Day!