I love this guilt-free pizza made with baked veggie toppings and a sprinkle of fresh local greens!
1/2 cup of blanched almond flour
3/4 cup of arrowroot starch
6 tbsp of flax meal
1 tsp of Italian herb blend ( basil, oregano, rosemary, thyme)
A pinch of pink sea salt
1 fresh clove of minced garlic
1 tbsp of raw apple cider vinegar
1/3 cup of cold pressed, extra virgin olive oil
1/2 tsp of onion powder
1/3 cup of water
An assortment of your favorite veggies. I chose, mushrooms, homemade tomato sauce and mixed greens.
1 .Preheat your oven to 450 degrees. Next line a baking sheet with parchment paper.
2. Mix almond flour, arrowroot starch, flax meal, spices and seasonings into a large bowl.
3. In a separate container, mix egg, water, apple cider vinegar and olive oil until combined. Then pour the mixture into the bowl with the mixed dry ingredients. Stir until dough forms. You might need a pinch more arrowroot starch if its too wet or more water if it’s too dry.
4. Sprinkle extra arrowroot flour on the parchment paper lined baking sheet to prevent sticking. Form the dough into a circle or if you go the non - traditional route you can make a hear like me! I made mine into roughly 10 inches.
5. Bake for 12 minutes. Then add your toppings and bake again for another 10 minutes or a little extra depending on the toppings and how crispy you like your pizza!