Updated: Nov 2, 2019
1 pkg dry active yeast
2 tsp sugar
1 cup warm water
2 1/2cups flour
2-3 tbsp EVOO
1 1/2 tsp salt
1/2 cup almond flour
Dissolve the yeast in 1/2 cup water and sugar. Let it sit for 10 min till frothy on the top
In your kitchen aid add all the other ingredients and when the yeast is ready add that and use your dough hook to mix your dough.
Cover the dough and let it rise for about 45 min to an hour till it’s about doubled. Then punch it down and form a ball and leave it for another 45 min.
Then sprinkle almond meal on a clean surface and form your pizza crust. I like mine in an oval flat bread kind of shape. Oil your baking sheet put your crust on top. Dust with Italian seasoning. Bake till ready.
Salt and pepper
Purée 6-8 tomatoes with garlic, salt & pepper. I like to add a jalapeño but you don’t have to.
Heat EVOO in your saucepan and when hot add chopped onion and 1 thinly slice garlic pot.
When soft and the fragrant add your purées tomatoes. I like to add paprika as it gives a nice color. Cook it down till it’s thick. Add 1 cup of spinach leaves. And keep simmering it till the leaves kind of blend into the sauce. Now roughly chop fresh basil and stir it in. In a few minutes use your hand blender and blend it.
Once your sauce is cooled you can construct your flatbread.
Start by spreading the desired amount of sauce on your baked crust. I love adding all kinds of cheeses. I use burrata, Manchengo, Mozzarella & Parmesan. Add fire roasted peppers (you get this in a jar at Trader Joe’s) spinach, broccoli, olives, & roasted butternut squash. Dust with red pepper flakes. Bake till the cheese melts drizzle with balsamic glaze. Take a picture and don’t forget to tag me.