Рецепт PIZZA FOR SUMMER
SUMMER RAMP & STONEGROUND MUSTARD PIZZA
(Gluten-free & Vegan)
Makes two small pizzas - Serves 4
CRUST:
- 1 1/2c Garbanzo/Fava bean flour
- 1c Sorghum flour
- 1 Yeast packet
- 1T Tapioca Starch
- 3/4c Warm water
- 1T Agave Nectar
- 2 Flax eggs (1t flaxmeal, 2T hot water)
- 1/3c Extra Virgin Olive Oil
- 1t Rosemary
- 1t Fennel seeds
- 1t Fleur de Sel
- TOPPING:
- 1 Bunch of ramps, chop bulbs and slice leaves thin
- 3/4c Sliced Almonds
- 2 Garlic cloves
- STONEGROUND CREAMY MUSTARD SAUCE:
- 2T Stoneground mustard
- 1/2 Avocado, mashed
- 2T Grapeseed oil vegenaise
- 1T Raw Parma or Nutritional Yeast
1. Preheat oven to 425 degrees. Sift all dry ingredients together in large mixing bowl.
2. Add all wet ingredients and let dough rise for 20 minutes (split dough in half and cover with cling wrap.
3. While you wait, wash ramps very well. Chop bulbs separately and thinly slice leaves lengthwise. Mince two cloves of garlic.
4. Prepare mustard sauce. Combine all ingredients and mash avocado with a fork. The sauce does not have to be perfectly blended, mashed is fine.
5. Drizzle olive oil on baking sheet. Take half the pizza dough and spread on pan in square shape. Wet your fingertips to easily spread the dough. Pinch together edges to form a crust.
6. Put crust, without toppings or sauce. in the oven for 15-20 minutes or until it is no longer sticky. Then add sauce and toppings to bake for 10 more minutes (25-35 total).
7. Garnish with lemon zest, coarse sea salt and ground pepper. Enjoy!