Grain-Free Spinach-Mush­room Pizza

Amazing Wellness - - HEALING KITCHEN -

Serves 4 You can make a va­ri­ety of gluten-free baked goods, in­clud­ing pizza, us­ing al­mond flour. Try ex­per­i­ment­ing with dif­fer­ent top­pings us­ing the same ba­sic crust. RECIPE BY MELISSA DIANE SMITH

2 large or­ganic pas­tured eggs 2 tsp. or­ganic co­conut oil or ex­tra vir­gin olive oil 2 cups blanched al­mond flour ¾ tsp. un­re­fined salt 1 tsp. dried basil leaves or Ital­ian sea­son­ing (op­tional) 1 cup mush­rooms, sliced 1 gar­lic clove, minced 1 Tbs. or­ganic pas­ture but­ter (made from

grass-fed cows) 6 Tbs. gluten-free pizza sauce, or to taste ⅔ cup fresh spinach, chopped ¼ cup fresh basil, chopped 6 sun-dried toma­toes in olive oil, drained

and pat­ted dry (op­tional) 1½ cups shred­ded or­ganic moz­zarella cheese 1. Pre­heat oven to 350°F. Grease 9-inch pizza pan or cookie sheet. Beat eggs in medium mix­ing bowl. Mix in co­conut oil, al­mond flour, salt, and basil leaves. If mix­ture doesn’t eas­ily form a ball, add more flour by the ta­ble­spoon. 2. Place ball of dough in cen­ter of pre­pared pizza pan. Press dough into place un­til it is ¼- to ½-inch thick through­out with a crust along the edges. Bake 15 min­utes. 3. While crust is bak­ing, sauté mush­rooms and gar­lic in but­ter un­til just soft. Salt if de­sired. 4. Spread pizza sauce evenly over baked crust, and top with sautéed mush­rooms, spinach, fresh basil, toma­toes, and shred­ded cheese. Re­turn to oven, and bake 12–15 min­utes more, or un­til cheese is melted. Trans­fer pizza to plate, slice into eighths, and serve.

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