I love using a combination of different gluten free flours when baking. This gives a mixture of nutrients, flavors, and textures. In this recipe I used quinoa and chickpea flours for added protein.
Ingredients
1 cup organic almond flour
½ cup organic quinoa flour
½ cup organic chickpea flour
20 basil leaves, finely chopped
½ tsp sea salt
½ tsp garlic powder
⅛ tsp freshly ground black pepper
¼ cup organic high polyphenol EVOO
3 tbsp filtered water
Instructions
Preheat your oven to 425 degrees F.
Mix the flours, salt, garlic, pepper, and basil in a bowl.
Add the EVOO, and use your hands to mix.
When the mixture is the consistency of course sand, add the water and work with your hands until combined. It will not form a dough ball.
Place the crust into a 9 inch pie pan and press into shape.
Bake at 425 F for 15 minutes.
This crust makes amazing veggie pies that taste like pizza! For a plain crust, omit the herbs and spices.