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Thin Crust Crookneck Pizza {Gluten & Egg Free}



{Crust}

3/4 c. garbanzo bean flour
1/2 c. tapioca flour
1/4 c. rice flour
1 T. flax meal
1 t. guar gum
1/2 t. salt
3 T. olive oil
3 t. apple cider vinegar
1/2 c. cold water

Preheat oven to 425 and grease a cookie sheet. In large bowl, whisk together the dry ingredients. Stir in the olive oil and apple cider vinegar with a fork until pea-sized crumbles appear. Slowly pour in the water while mixing, forming a soft dough. Press the dough together into a ball, place on well, greased cookie sheet, and cover with plastic wrap. Carefully roll dough out until about 1/8 inch thick. Bake for about 7 minutes, then remove and top.


{Topping}

1/4 c. sour cream
1 small crookneck squash, seeds removed and thinly sliced
1 c. mozzarella cheese
1/4 c. parmesan cheese 

Brush crust with sour cream, leaving a space around the edge. Place sliced squash over the sour cream and sprinkle with cheeses. Bake for about 5 minutes, until cheese is melted and begins to brown. 

This recipe is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.

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