Gluten free, vegan, organic and easy! This crust is soft, not crunchy, but if you bake longer you make be able to get it more crispy.
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RECIPE (everything organic):
- 1 cup buckwheat flour (such as this https://amzn.to/4mCIH6Q)
- 3 tablespoons almond flour
- 1/4 cup melted coconut or olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 3 teaspoons salt (see my low lead salt guide).
- 1 cup almond milk or water
- Optional: 1 egg
- Optional: Herbs, seasoning, garlic, etc.
DIRECTIONS:
Start preheating oven to 390 F degrees.
Mix dry ingredients, and then add in wet ingredients. The dough will be a consistency similar to cake batter.
Grease a cast iron skillet, pour in the batter and spread out. (See my Guide to *Truly* Toxicant-Free Cookware and Bakeware)
Bake for about 15-20 minutes or at least until the top is dry.
Remove from oven and add your choice of sauce and cheese (we used organic marinara pasta sauce and vegan cheese) and any toppings you’d like.
Bake 10 more minutes until cheese is melted and toppings are cooked. If you feel your dough is already baked through, you can change the oven setting to broil, just to melt the cheese.
Carefully transfer to a cutting board for easier cutting.
Enjoy!
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