Pizza is so versatile. You can make a simple vegetable pizza and serve small slices as a party appetizer or load on the toppings for a full meal. This is a thin crust with a crispy bottom and a slightly chewy center. I bake it on my 15-inch round pizza stone. Sometimes we fully bake the crust and then add a layer of pesto, fresh baby spinach, sliced cherry tomatoes, a few dollops of Cashew Sour Cream and serve it fresh.
Ingredients
Wet Ingredients
1 cups
warm
water
(105 to 110 degrees F)
1 packages
active dry yeast
(2 ¼ teaspoons)
2 teaspoons
maple syrup
2 tablespoons
ground
chia seeds
¼ cups
extra virgin olive oil
Dry Ingredients
1 cups
teff flour
1 cups
brown rice flour
½ cups
tapioca flour
1 teaspoons
sea salt
