1.5 cups Bob Mills Gluten Free Flour Mix
1/4 tsp xantham gum
1/2 tsp baking powder
1.5 tsp sea salt
2 capfuls of apple cider vinegar
1/2 cup water
2 Tbsp. Coconut Oil
1 tsp cayenne
2 tomatoes
1 tsp Basil
1 tsp pepper
2 tsp thyme
1 cup cashews
2 tbsp miso paste
1 onion
pineapple
1 bell pepper (any color)
10 crimini mushrooms
1/2 bunch spinach
For crust:
Mix together in one bowl flour, xantham gum, baking powder, 1/2 tsp sea salt, and 1 tsp thyme. Pour 1 cap apple cider vinegar into dry mix. Stir in 1 tbsp coconut oil and then slowly pour in water stirring the mix to a smooth consistency.
For tomato sauce:
Bring a large pot of water to a boil. Drop in tomatoes and let them sit for about 30 seconds. Remove the tomatoes from the water and remove the skins. Heat 1 tbsp coconut oil in a skillet and add in the onion chopped small and 1/2 tsp salt. Allow the onion to caramalize and then mash in the blanched tomatoes. Smoosh the tomatoes until they are liquidy in the skillet. Add in the basil, remaining thyme, cayenne, and 1/2 tsp pepper.
For cheese:
Soak the cashews for at least an hour or boil them for about 10 minutes. Strain out the water and pour the cashews into a blender. Add the miso paste, the remaining pepper and remaining salt and 1 capful of apple cider vinegar. Blend until the mix is smooth.
Separate 1/2 cup of dough and spread the remaining cup along the bottom and sides of a cake pan. Line with tomato sauce, veggies, pineapple, and cashew cheese. Roll flat the remaining 1/2 cup of dough you put aside and cover the top of the pizza. Sprinkle the top with a few thyme or basil leaves.
Cook on 350 for approximately 40 minutes.
1/4 tsp xantham gum
1/2 tsp baking powder
1.5 tsp sea salt
2 capfuls of apple cider vinegar
1/2 cup water
2 Tbsp. Coconut Oil
1 tsp cayenne
2 tomatoes
1 tsp Basil
1 tsp pepper
2 tsp thyme
1 cup cashews
2 tbsp miso paste
1 onion
pineapple
1 bell pepper (any color)
10 crimini mushrooms
1/2 bunch spinach
For crust:
Mix together in one bowl flour, xantham gum, baking powder, 1/2 tsp sea salt, and 1 tsp thyme. Pour 1 cap apple cider vinegar into dry mix. Stir in 1 tbsp coconut oil and then slowly pour in water stirring the mix to a smooth consistency.
For tomato sauce:
Bring a large pot of water to a boil. Drop in tomatoes and let them sit for about 30 seconds. Remove the tomatoes from the water and remove the skins. Heat 1 tbsp coconut oil in a skillet and add in the onion chopped small and 1/2 tsp salt. Allow the onion to caramalize and then mash in the blanched tomatoes. Smoosh the tomatoes until they are liquidy in the skillet. Add in the basil, remaining thyme, cayenne, and 1/2 tsp pepper.
For cheese:
Soak the cashews for at least an hour or boil them for about 10 minutes. Strain out the water and pour the cashews into a blender. Add the miso paste, the remaining pepper and remaining salt and 1 capful of apple cider vinegar. Blend until the mix is smooth.
Separate 1/2 cup of dough and spread the remaining cup along the bottom and sides of a cake pan. Line with tomato sauce, veggies, pineapple, and cashew cheese. Roll flat the remaining 1/2 cup of dough you put aside and cover the top of the pizza. Sprinkle the top with a few thyme or basil leaves.
Cook on 350 for approximately 40 minutes.