Prep 15 mins
Cook 25 mins
I'm not sure where I got this. If anyone knows, let me know and I'll give proper credit. It's really tasty, and a good substitute if you are on a no grain diet (Paleo). I used my own topping for the first try, but might try this filling next time.
- 9.85 ml olive oil
- 118.29 ml onion, diced
- 2 garlic cloves, mined
- 59.14 ml packed fresh basil, minced
- 59.14 ml pitted kalamata olive, chopped (optional)
- 59.14 ml sun-dried tomato, diced
- 178 g blanched almond flour (1-1/2 cups lightly filled, plus 3 T)
- 112 g tapioca starch (3/4 cup plus 3 T)
- 12.32 ml xanthan gum or 12.32 ml guar gum
- 19.71 ml baking powder (grain free, if possible)
- 2.46 ml fine grain sea salt
- 354.88 ml water
- 59.14 ml olive oil
- Preheat oven to 400°F Grease a 12 x 14 cookie sheet (or lay piece of parchment paper on top).
- Heat 2 teaspoons of olive oil in a small skillet over medium-low heat. Add onions and saute until just tender, 3-4 minutes.
- Add garlic and continue to saute for about 1 minute, stirring constantly.
- Take off heat and put in a small bowl. Stir in basil olives, and sun-dried tomatoes. Set aside.
- In a large bowl, whisk almond flour, tapioca starch, xanthan gum, baking powder and salt.
- In a medium bowl, whisk water and 1/4 cup of oil. Pour into dry ingredients, stirring constantly until evenly mixed. Stir in the filling.
- Spoon the dough onto the middle of the cookie sheet. With the back of a spoon, spread the dough until it almost reaches all four corners of the sheet. It should be about an inch thick, but no more. If it's too thick, it won't bake inside.
- Brush olive oil on the dough and bake for 30-35 minutes (I did it for 25), until it begins to get golden brown on top.
- Let cool and cut into slices.