Serving: 1 medium Pizza
Ingredients (Crust):
150 g glutenfree flour (I used Bobs Red Mill)
100 ml warm water
1 tsp psyllium husk (ground)
11/2 tbsp avocado oil (coconut oil)
1 tsp salt
Ingredients (Tahini spread)
1 tbsp tahini paste
1/2 cup roasted seeds (sunflower seeds, pine nuts, pepitas etc.)
1/2 lemon (juice)
1 tbsp sesame oil
100 ml water
salt and pepper
For the tahini spread mix all ingredients together in a high speed blender until fully combined. Set aside while preparing the pizza dough.
In a bowl mix the psyllium husk with the water and let sit for about 5-10 minutes.
In a different bowl mix the flour with the salt and add the the rest of the ingredients. Knead will with your hands into a dough. Add more flour if needed. The dough should not be sticking to your hands.
Once the dough is done roll out thinly onto parchment paper on a baking tray. Spread with tahini sauce and add preferred Ingredients. Bake in the oven at 430F for about 20-25 minutes.