Inspired by a bunch of freshly harvested organic basil from a fabulous, generous patient’s garden (Thank you, S.H.!)
Crust:
1/2 c. millet flour
1/4 c. sorghum flour
1/4 c. oat flour
1/4 c. arrowroot
1/2 tsp guar gum
1 tsp sea salt
1 tsp baking powder
3/4 c. organic 1% milk
1/4 c. extra virgin organic olive oil
2 T. hulled organic hemp seeds
Preheat oven to 400 degrees. Mix dry ingredients together, gradually add milk and oil, then hemp seeds. Spread on non-stick pizza pan or cookie sheet about 1/8 inch thick. Bake for about 10 minutes or until cooked and firm but not overdone because it will go back in oven with topping.
Topping:
7 oz organic ricotta cheese (about 2 c.)
2 c. basil
1/2 c. parsley
2 T. lemon juice
salt & pepper
1/2 c. fresh Parmesan or similar cheese (please don’t use that gross powder stuff in the canister!)
Chop basil and parsely. Mix greens with ricotta cheese and add fresh Parmesan, lemon, salt, and pepper to taste. Spread thick layer over cooked GF crust. Sprinkle a little extra Parmesan on top and bake entire pizza for another 15 minutes. Allow pizza to cool off a little before serving. (As delicious as it will smell, the topping with burn your entire mouth if you don’t wait a few moments prior to eating.)
RECIPE SOURCE: my brain
