½ tbs - yeast
¼ c + 6 tbs - water, divided
½ tbs - olive oil
1½ tbs - coconut palm sugar or sugar of your choice
¼ tsp - xanthan gum
¼ c - potato starch
1¼ c - almond meal
2 tbs - brown rice flour
½ tsp - sea salt
¼ tsp - baking powder
cooking oil spray
1 c - basil leaves
¼ c - grated parmesan
¼ c - olive oil
1¼ c shredded mozzarella
teaspoon-sized dollops of ricotta cheese
6 - 7 spinach leaves
Preheat oven at 350 degrees.
In a small bowl, mix yeast with 6 tablespoons of warm water. Let the mixture set to allow it to activate. Then sprinkle ½ tablespoon of sugar on top.
In another bowl, mix all dry ingredients. Add the yeast, olive oil and remaining water to dry mixture. Stir all ingredients together with large spoon until well mixed.
Lightly coat the pizza pan with a cooking oil spray. Place dough at center of the pan. If it gets too sticky, sprinkle a little potato starch or brown rice flour on the dough and coat your hands to make handling the dough more manageable.
Starting in the middle flatten and stretch dough to edge of pan until it’s about ¼ inch thick.
Now prepare the pesto sauce! Purée fresh basil leaves, olive oil, and grated parmesan in blender. The evenly spread pesto sauce on the crust.
Finally, before you pop it into the oven, spread the shredded mozzarella. Then add teaspoon-sized dollops of ricotta cheese as pictured. The spinach leaves are optional.
Bake in the oven at 350 degrees for 25-30 minutes.
Cut pizza into slices with a pizza cutter while it’s still hot. Enjoy!
Recipe makes one 12” inch pizza.
For the most part, this is my own recipe. Although, the recipe for the crust was slightly adapted from here.
Photos were taken by me.