A New Kind of Pizza

Standard

I’m honestly allergic (intolerant) to almost everything people consider normal, so I take my kicks where I can get them. This pizza is my “super exciting Friday night supper”. If you can’t have dairy, yeast or gluten, then this recipe is for you!

Pizza Dough
Mix dry:
1/2 cup amaranth flour
1/2 cup tapioca starch
1/8 cup sorghum or millet flour
1/8 cup coconut flour
4 tsp. baking powder
1 tsp. salt
1 tsp. rosemary (or whatever other spice you want)
1 tsp. red pepper flakes (or whatever other spice you want)

Mix wet:
1/4 cup mashed potatoes (sweet or regular)
1/4 cup olive or canola oil
1/2 cup soy milk

Combine everything together and mix well. Press onto a greased round cookie sheet. Try to make it as flat as possible (oil your hands a bit if it sticks too much). Bake at 450 for 8-10 minutes.

Toppings
tomato sauce
peppers
mushrooms
zucchini
thin sweet potatoes
broccoli
cauliflower
artichoke hearts (soaked in oil – somehow these make up for the lack of cheese)

Throw the sauce and toppings on your pizza crust and bake at 450 for 5-7 minutes, then broil for 2-3. If you like a fairly crispy pizza, bake until the edges are a medium brown.

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