Gluten Free Pizzetta with fresh veggies and SRL cheese
1 cup Sprouted buckwheat flour
1 cup Sprouted Quinoa flour
1 cup Sprouted Amaranth flour
1 tsp Himalayan pink salt
1 cup water
1/4 cup Olive oil
Slice and dice a variety of pizza toppings, we enjoy shiitake mushrooms, bell peppers, red onions, cherry tomatoes, fresh basil, or any other of your favorites.
Sweet Raw Life Tomato Basil cheese
Fresh tomato sauce
Mix all dry ingredients in a bowl, add water slowly until dough forms. Let rest for 15 minutes. Roll out small pizzettas on floured surface. Lightly brush olive oil on crust, top with tomato sauce and veggies. Finish with dollops of SRL cheese and bake at 450 until crust is browned, about 10-15 minutes.