Time: 30 minutes
2 oz. (60 g) grated cheese
1 heaped tablespoon coconut flour
4 tablespoons sesame seeds
1 heaped tablespoon almond flour
2 teaspoons husk fiber
1 tablespoon locust bean gum
1 teaspoon baking powder
1 teaspoon dry oregano
1 clove grated garlic
Preheat the oven to 320° F (160° C). Line 2 baking sheets with parchment paper.
Mix all the ingredients in a food processor and process until it forms a firm, smooth batter. Divide the batter equaly and cover with a piece of plastic wrap. With a cutting board, press the batter flat until they are about 8 inches (20 cm) in diameter. Bake for about 10-12 minutes, until the crusts are firm.
Increase the temperature to 355° F (180° C).
½ cup plain organic tomato sauce
1 teaspoon oregano
1 clove of garlic
1 teaspoon olive oil
1 pinch of salt
1 pinch of tagatesse
7 oz. (200 g) grated cheese – use Buffalo mozzarella for a lactose free version
Top with cheese and bake until the cheese is melted and golden browned. Sprinkle a little arugula on top and serve with a glass of Italian red wine.