1 1/4 cup buck flour,
1/3 cup tapioca flour,
1/8 cup quinoa flour,
3/4 tsp baking soda,
1/8 tsp salt, ~
3/4 cup goat yogurt,
1tbs olive oil.
technically i added i tiny bit more goat yogurt than that; you want to add 3/4 cup but then add tiny bits more until the dough will just stick together, the way you add ice water to biscuit dough.i roll it out ON THE pan, its very tacky and stick to everything unless its oiled. so i put a nice coat of olive oil on the pan and half hand press half roll it out. the sauce is fresh chopped tomatoes, olive oil , fresh and dried herbs, salt and pepper. bake on 330* for about 45 minutes (when the cheese is nice and browned, its done) this pan is about 8" x 12"
1/3 cup tapioca flour,
1/8 cup quinoa flour,
3/4 tsp baking soda,
1/8 tsp salt, ~
3/4 cup goat yogurt,
1tbs olive oil.
technically i added i tiny bit more goat yogurt than that; you want to add 3/4 cup but then add tiny bits more until the dough will just stick together, the way you add ice water to biscuit dough.i roll it out ON THE pan, its very tacky and stick to everything unless its oiled. so i put a nice coat of olive oil on the pan and half hand press half roll it out. the sauce is fresh chopped tomatoes, olive oil , fresh and dried herbs, salt and pepper. bake on 330* for about 45 minutes (when the cheese is nice and browned, its done) this pan is about 8" x 12"
No comments:
Post a Comment