Lambent Seed Pizza Crust 1 1/2 cups cassava flour 1/4 cup almond flour 1/4 cup tapioca flour 4 Tbs psyllium seed husk 2 teaspoons sea salt 1 teaspoon minced garlic 2 eggs 1/2 cup olive oil 1/2 cup water
To bake crust, Preheat oven to 425 degrees and place a pizza stone on the middle oven rack to heat. Mix the dry ingredients together and then add in the wet ingredients. Stir well and divide the dough in half, to make two 11” pizza crusts. The dough will be a bit wet. Spread the first 1/2 of the dough out evenly onto a 12” square of parchment paper making an 11” circle, place it on the pizza stone in the oven and cook for 10-15 minutes. Take out the crust with the paper and brush it with some olive oil, sprinkle on the shredded goat cheddar and the rest of the cooked toppings, reserving the sweet potato beet sauce, parmesan, and basil, for later. Place the crust and paper onto the pizza stone again and cook for another 10 minutes. Take the pizza and paper out and spoon on some beet sauce, sprinkle on the parmesan and fresh basil, slice and enjoy.
Keep the other 1/2 dough for later, or bake it as a second pizza.
Toppings shredded goats cheddar cheese, pastured chicken sausage; cut up and sautéed with a tsp of ghee, sliced mushrooms, olives and onions, and seasoned with some thyme, tarragon, salt and pepper. 1 small, skinned, sliced, boiled and drained sweet potato, purée together with 1/2 cup Wildbrine raw fermented red cabbage and beet, and seasoned with salt, a dash of chili powder, black pepper, a squeeze of lemon, and some aged balsamic vinegar.
A handful of chopped fresh basil and a few ounces of Regianno parmesan.