My whole family being big fans of Pizza, this wassomething I really looked forward to making. Coming to my experience in making the pizza, it wasanabsolute hit in my household
When you're ready to make your pizza, take the dough out of the fridge and let it warm up a bit while you prepare the toppings—ten minutes or so should do it
Once the crust is done, spreadalayer of roasted beet hummus (see recipe) on the crustand top it chickpeascramble, parsley, basil, figs, thyme, walnuts…
I topped mine with tomatosauceand cheese, but if you areAIP, I would recommend usingNo-MatoSauce from He Won’t Know It’s Paleoand lots of meatand veggies
It was like some sort of code with the schools – feed the students pizza, make them happy. I’ve madea few greatpizzasat home and I especially like making them in my cast iron skillet
This is off to The Groovy Gourmets where we aremaking different sorts of Pizzas this month. If you do not have the time to dry out the “riced” cauliflowerand if you do not want to pre cook them beforebaking, place them in athin kitchen towel and squeeze the heck out of them
Arrangehalf of the provolone cheese over the crust. This recipewascreated by Jennifer Cheung . In a bowl, combine the flour and yogurt and bring together to formaball
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