1 cup Almond flour
1 cup Cassava flour
1 Tbsp Ground flax seed
2 tsp Psyllium husk combination NATURE'S SUNSHINE
3 tsp Baking powder
1 tsp Himalayan salt
1.5 tsp Xanthan gum
MIX TOGETHER THEN ADD:
2 Tbsp Olive oil
1 cup Filtered water
Mix dough in a glass bowl and knead into a ball. Roll 1 large or 2 small crusts out on a piece of parchment paper and then place parchment paper with dough onto a cookie sheet or the hot pizza stone. Yes, you can bake the parchment paper so that your crust does not stick. I have placed my dough directly onto the pizza stone (no parchment paper) and it came off easily with stiff metal spatula.
If you did not use a preheated pizza stone, bake crust for 10min before adding sauce and toppings. If using a preheated stone, simply start adding sauce and toppings while your crust cooks on the hot stone. Load up your pizza with extra veggies and fresh garlic to make it healthiest :) Bake approximately 20min or until cheese melts. NOTE: cashew cheese take 2-3x longer to melt than regular shredded cheese.
First sauté a small onion plus 3-5 cloves of garlic in olive oil. When onions are tender and translucent, add 1 can of diced or whole peeled organic tomatoes and chopped flat leaf parsley. Season with Himalayan sea salt and black pepper. Cook for 15 mins and then blend with a hand blender or put in a blender. Done!
In the photo, I made half a dairy-free cheese for me & half regular shredded cheese for Zach. I put the dairy-free cheese on my half and baked for 15 min, then added his cheese and baked another 10min. I added avocado after baking :)
We both LOVED it!!! Be creative. EnJOY!
Parmela Creamery shredded cashew cheese (mozzarella)
Meat & veggies of choice
*No mushrooms or regular cheese on Candida Detox
Thank you Stephanie Mayo for being our "guest chef" blogger!! This pizza is her creation. We have such an awesome community who desires to team up to help encourage and build and heal the body of Christ!!