The Hands of Thyme

GF | GAPS | VEGETARIAN SERVES 2

Sometimes it’s the simple things in life that are the best like this classic margarita pizza. . You’ll find the dough is a very different consistency to normal pizza dough and so it requires that you roll it out instead of stretch the dough but I think you’ll find it is quite delicious once it’s cooked. The psyllium husk is necessary to hold the base together because the coconut and almond flour will be too crumbly on its own otherwise so this acts as a binder. The honey is not essential but I think it really gives the flavour more warmth.

Holistic cooking tip – almond and coconut flour does not rise well with yeast so this is more of a thin-crust pizza the yeast is just for flavor and so you could leave it out if you want to. For a fluffier pizza base add 1 teaspoon of baking powder.

Ingredients

For The Base:

1 1/2 cups of almond flour

1/2 cup of coconut flour

2 teaspoons of yeast

2 teaspoons of psyllium husk

A pinch of salt

1 teaspoon of honey

1 tablespoon of water

1 egg

2 tablespoons of olive oil

For The Topping:

1/2 cup grated mozzarella (use Colby for GAPS or dairy free for paleo)

1 large tomato

Tomato paste

2 garlic cloves

A handful of fresh basil leaves

About 1/4 tub of pesto

Method

1. Preheat the oven to 200°C. Mix the dry ingredients for the base in a large bowl and make a well in the centre.
2. Add the egg, honey, and water and mix with a spoon until combined.
3. Dusk with a little more almond flour and kneed the dough – this should not take longer than a minute as you will find it is a much softer texture than regular pizza dough. If you find it gets too sticky you can always add more flour until it feels right but like I said this dough should be soft.
4. Dusk an oven tray or stone plate with flour and using your hands pat the dough out until it is about 1cm in thickness. Using an egg slice or spatula carefully slide under the base and slide around all the edges to lift the dough up so it is not sticking to the bottom totally.

5. Spread about 3 tablespoons of tomato paste all over the base.

6. Then finely chop the garlic and sprinkle all over, slice the tomatoes thinly and arrange them around the pizza and put a few dollops of the pesto on top.

7. Last ad the grated cheese and bake for about 15 minutes or until the cheese has started to turn golden brown. *Mine pictured is probably a touch over done but it tasted just great.

8. Arrange the basil leaves on top, slice into quarters and serve.

FOLLOW THE HANDS OF THYME 🌿