Ingredients
The following ingredients have 8 Servings
- 1 cup gluten-free oat flour
- ⅔ cup fine cornmeal, plus more for dusting the pan
- 6 tablespoons almond flour
- 1½ tablespoons ground flaxseeds
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon ground cumin (optional)
- 1 cup unflavored plant-based milk, lukewarm (100˚F), plus more to brush the crust
- 2 tablespoons fresh lime juice (from 1 lime)
Instruction
- Preheat the oven to 400°F. Prepare two 10-inch squares of parchment paper.
- Whisk together the oat flour, cornmeal, almond flour, ground flaxseed, baking powder, salt, and cumin (if using) in a large bowl.
- Add the milk and lime juice, and knead lightly with your hands until the mixture forms a stringy but not sticky dough. Divide the dough into two rounds.
- To make the pizza crusts, lay one parchment square on a clean work surface, and sprinkle with cornmeal. Place one round of dough on the parchment square, sprinkle it with more cornmeal, and roll it out to a 6-inch disk with a rolling pin. (The rolled-out dough should be about ⅛ inch thick.) Gently push around the edges of the dough with your hands to build up a slight edge, if desired. Slide the parchment and dough disk onto the prepared baking sheet. Repeat with the remaining dough.
- Lightly brush the tops of the crusts with milk using a pastry brush or a small spatula. Bake for 20 minutes, or until the top of the crust(s) is dry and crisp.
- Top the crusts with your desired pizza sauce and toppings. Return the pizzas to the oven and bake for 20 minutes, or until the toppings are hot and cooked through.
