PIZZA DOUGH: Ingredients
1 (.25 oz) Package of Active Dry Yeast
1 cup Warm Water
2 cups Hi-Gluten Flour
2 tbsp Soybean Oil
2 tbsp Dried Basil
1 tsp Salt
2 tsp Sugar

PIZZA DOUGH: Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy (approx. 10 minutes). In a large bowl, combine two cups bread flour, soybean oil, basil, salt, white sugar and the yeast mixture. Stir well to combine. Beat well until a stiff dough has formed. Cover and let rise until doubled in volume (approx. 30 minutes). Meanwhile, preheat oven to 350°F/175°C.

2 cups Fresh Basil Leaves
2 cloves Garlic
1/4 cup Pine Nuts or Almonds
2/3 cup Extra Virgin Olive Oil, divided
Kosher Salt to taste
Black Pepper to taste
1/2 cup Pecorino or Romano Cheese, grated

PESTO SAUCE: Directions
Combine the basil, garlic and nuts in a food processor and pulse until coarsely chopped. Add ½ cup of the olive oil and process until fully incorporated. Add grated cheese and pulse coarsely. Season with salt and pepper.
*Tip - blanching the basil first helps stabilize the green color.

24 oz Pizza Dough
6 oz Basil Pesto Sauce
6 oz Ricotta
4 oz Artichoke Hearts, drained & quartered
4 oz Black Olives, sliced
4 oz Crimini Mushrooms, sliced
5 oz Fresh Spinach
6 oz Mozzarella, grated (or cheese
blend such as provolone,
mozzarella whole milk and
mozzarella part skim)

Begin, by throwing your pizza dough into the desired shape and size. Prior to the application of any of the listed toppings, it will be necessary to dock your pizza dough to eliminate any air bubbles. Apply basil pesto generously to dough and top with artichokes, olives, mushrooms and spinach. Add little dabs of ricotta over your toppings using two spoons. Be sure to spread the ingredients evenly throughout the pizza. Lastly, sprinke the mozzarella cheese on top. Your pizza is ready to bake. Cook time: 20 minutes.

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Made with cashew flour.

4 eggs
1 heaping cup of Nut Doctor Cashew Flour
1 1/2 cups cocoa
2 cups sugar
2 tsp vanilla
1/2 teaspoon baking soda
1/3 melted butter
1/4 tsp salt

1. Combine all ingredients in a large bowl.
2. Mix well with electric beaters.
3. Pour into a 9" baking pan lined with parchment paper.
4. Bake at 375 for 40 mins, or until a toothpick comes out clean. In about 5 minutes of cooling the toothpick will come out sticky so don't re-test or you'll mess yourself up.