pizza pan bread

By tinathorn

Ingredients

• 1/2 c gluten free flours [for this version I used 3T oat flour, 3T millet flour, 2T raw buckwheat flour]
• 1 large egg, whisked
• 1 T unrefined coconut oil
• 1/4 c milk of choice
• 1 t dried oregano
• 1/4 t garlic powder
• 1/4 t salt
• black pepper
• pizza toppings

Details

Adapted from edibleperspective.com

Preparation

Step 1

Heat an oven safe pan [10”] over medium with the oil.
In a small bowl, whisk the flour, egg, milk, oregano, garlic, salt + pepper until just combined.
Pour the batter into the heated pan and carefully spread into about an 8” circle. You want a little room on all sides of the pan.
Preheat your oven to broil.
Cover the pan and let cook 3-4min until golden brown. [Covering helps the top to cook, making it much easier to flip.]
Carefully flip with a large spatula and cook uncovered for 2-4min, until golden brown. The bread should be completely firm and crispy around the edges.
Top with sauce and any pizza toppings you would like.
Place the pan [if it’s oven safe] into the oven on the top rack and broil until the cheese is bubbly.
Slice + serve.
tips/substitutions: Using any flour combination of oat, millet, quinoa, buckwheat, corn, etc. should work. The batter should be pourable, but not runny. You can also sub 1/4c white flour and 1/4c whole wheat flour, but add 1-2T more milk. [Made that version for Chris.] Use any high heat oil to cook with in the pan. If you don’t have an oven-safe pan, transfer the cooked dough to a baking sheet for broiling. You can make multiple crusts and refrigerate or wrap tightly and freeze. However, once the pizzas are made with sauce, they’re best if eaten right away.