My friend Amy (who inspired the Chocolate Chocolate Chip Cookies) recently started working for Simple Mills, a Chicago-based company that makes a variety of baking mixes suitable for people with food sensitivities. Everything is gluten-free, dairy-free, and soy-free, and their products can also be made with egg substitutes. Amy gave me their Almond Flour Pizza Dough Mix to try and it did not disappoint. I checked the serving size on the box after dinner and it turns out I ate four servings so...I guess I liked it? Plus it was super easy to make. A far cry from the disastrous gluten-free pizza dough I've tried to make before!
Simple Mills Pizza (makes 12 servings, but realistically will serve 4 people)
1 box Simple Mills Almond Flour Pizza Dough Mix
*2 Tbls. apple cider vinegar
*2 Tbls. grapeseed or vegetable oil
*6 Tbls. water
1/3 cup pesto
1/4 cup sun dried tomatoes
4 artichoke hearts
1/4 cup goat cheese spread, without apricots
*These ingredients are used in making the pizza dough
Preheat the oven to 350 F. Whisk together the vinegar, oil, and water, then stir in the pizza dough mix.
Prepare a baking sheet with parchment paper or a pizza stone. Coat your hands lightly with oil and press the dough flat. The box recommends two round pizza doughs but I just made one nebulous blob and it turned out fine. The dough will not rise so press it as thin/thick as you want; mine was about 1/4" thick.
Bake the dough for 5 minutes. While it is baking, slice the artichoke hearts and julienne the tomatoes. Spread on the pesto and then sprinkle on the artichoke hearts and sun dried tomatoes.
Bake for 10-15 minutes (I did 15). As soon as the pizza comes out of the oven, drop marble-sized pieces of "goat cheese" onto the pizza. If you are planning on having leftovers, sprinkle the cheese only on the part you are planning to eat, as I did below.
Yuummmaaaayyy! Thanks, Amy and Simple Mills!
