2 ½ c. Bob’s Red Mill All-purpose Flour
1 c. Almond Flour
¼ c. Olive Oil
1 ½ tsp. Sea Salt
1 Tbs. Tapioca Starch
2 pkgs. active dry Yeast
½ tsp. Sugar or Honey (for proofing)
1 ½ c. very warm Water
Add : ¼ c. chopped organic Green Onion, or 1 tsp. dry (1 Tbs. fresh) Oregano to dough for a twist

Place yeast and sugar in warm water to proof. Set aside for 10 minutes.

Place flours, oil, salt and starch in Food Processor or mixer with dough blade. Blend until crumbly. Add herbs if you’re using any, and slowly add 1 c. of the water while processor/mixer is on.

Add as much of the rest of the water until dough holds together and is soft to the touch, but not very sticky. If it is too sticky sprinkle a little flour and process until incorporated and dough is smooth.

Place dough in a glass or stainless steel bowl that has been lightly oiled, cover and let rise for 45 minutes.

I like to pat the circles out by hand to 1/4″ thickness (thinner is better), but you can take 4 oz. of dough (for mini pizzas) and roll with a rolling-pin, or make one large or two medium pizzas.

Top with your choice of sauce, and chopped veggies and herbs.. then finish off with shredded plant-based Cheese.

Bake in lower half of 425º oven for 12 – 15 minutes, or until bottom is golden brown and cheese is melty. Will make 6 – 7 small pizzas depending on size. Also fun for appetizer size pizzas.

~ Enjoy! ♥