Dough
1 package gluten free yeast
1/2 cup lukewarm milk
3 organic free-range egg yokes, beaten
1 cup SooFoo flour (grind SooFoo in
Vita-Mix)
1/4 quinoa flour plus some extra flour for
shaping the dough later
1/4 cup fava or garbanzo bean flour
1 teaspoon sea salt
2 tablespoons olive oil
Topping
3-4 tablespoons tomato sauce or puree
1 and 1/2 cups any combination of shredded
organic or raw cheeses,
Mozzarella, Monterey Jack,
Cheddar, Feta, Parmesan
1/4 cup diced olives (green or black)
rosemary (optional)
- Preheat the oven to 200 degrees . When the oven reaches 200, turn it off. You want to have a nice warm oven for the dough to be placed in later.
- Dissolve milk and yeast and leave for 15 minutes.
- Sift SooFoo, Quinoa, garbanzo flours together with sea salt and baking powder.
- Beat egg yolks in the mixer and gradually add yeast mixture, then olive oil. Change the speed to low and add the flour mixture. You should be able to turn the dough into a ball. If the dough is sticky use 1/2 teaspoon of quinoa flour on your palms to help in shaping the dough into a ball.
- Place the dough into a bowl. Drizzle olive oil on top, cover and put in the warm oven for 1 and 1/2 hours. It should double in size.
- Preheat the oven to 350 degrees.
- Carefully divide the dough in half. Work with each piece separately.
- On a piece of parchment paper sprinkle some quinoa flour and place the dough over the flour and roll out the dough into 1/4 of an inch thick layer. If the dough sticks to the rolling pin sprinkle some quinoa flour on top and knead the dough briefly to fix the problem.
- Spread the cheeses then olives evenly on top of the dough. Add tomato sauce or puree and herbs on top.
- Repeat for the second piece of dough.
- Place pizzas with parchment paper on the bottom of them over a baking tray and transfer to the oven and bake for 20 minutes.
http://maximizednutrition.blogspot.com/2011/04/soofoo.html
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