Mini pizzas recipe

Ingredients

• ¾ cup warm water (100–110°F)
• 1¼ teaspoons active dry yeast
• 1 cup almond meal/flour
• 1 cup garbanzo bean (chickpea) flour ½ cup ground golden flaxseeds
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 1½ cups sugar-free pizza or marinara sauce

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 8 ounces thinly sliced fresh mozzarella cheese
• 4 ounces thinly sliced pepperoni Thinly sliced and sautéed bell pepper and onion
• Thinly sliced and sautéed yellow squash and zucchini
• Quartered grape tomatoes
• Quartered grape tomatoes

1. In a small bowl, whisk together the water and yeast until the yeast dissolves. Let stand for 10 minutes.
2. In a medium bowl, whisk together the almond meal/flour, garbanzo flour, flaxseeds, and salt. Add the oil and the yeast mixture and stir for 5 minutes, or until all of the ingredients are evenly distributed and a loose ball of dough forms. Cover with plastic wrap and let stand in a warm place for 1 hour. Divide into 6 equal pieces.
3. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
4. Place a piece of parchment paper on the work surface. Place 1 piece of dough on a piece of parchment paper and top with a second sheet of parchment paper. Flatten with a rolling pin into a circle about 4”. Place the dough on the baking sheet. Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Repeat with the remaining pieces of dough.
5. Bake for 20 minutes, or until lightly browned. Remove from the oven and top each with ¼ cup pizza or marinara sauce and desired toppings. Bake for 10 minutes or until heated through.