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Teff Pizza with Squash, Brussels Sprouts and Mushrooms

Author:

,

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Serves:

1 12" pizza

Author:

,

Serves:

1 12" pizza

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For the crust

  1. Preheat oven to 350°F.
  2. Add teff flour, almond flour, tapioca flour, salt and baking powder to a large mixing bowl and stir to combine.
  3. In a separate bowl, stir together powdered chia, 2 tablespoons olive oil, apple cider vinegar, water and egg.
  4. Set aside for 15 minutes until it gels.
  5. Stir the wet ingredients into the dry ingredients and knead to form a smooth, pliable dough ball.
  6. Place the dough ball between two sheets of parchment paper, then roll out into a 12 inch disc, 1/4 inch thick.
  7. Gently tuck the edges under and pinch to form a crust.
  8. Brush crust with 1 tablespoon olive oil.
  9. Bake crust in a 350°F oven for 18 minutes, until firm and dry.

Toppings

  1. Increase oven to 375°F.
  2. On a baking sheet, spread out the squash and Brussels sprouts on separate halves. Drizzle with 1 teaspoon olive oil, toss, and sprinkle with smoked paprika, salt, pepper and maple syrup.
  3. Bake for 12 minutes, until squash is tender and Brussels sprouts are just beginning to brown.
  4. Spread minced garlic and more olive oil over the pre-baked crust, and squeeze the juice of 1/2 a lemon over top.
  5. Scatter the mushrooms, cooked squash and Brussels sprouts on top of the pizza.
  6. Add cheese, sage, and season with salt and pepper.
  7. Bake 5 minutes or until cheese is melted.
Teff Pizza

Ingredients

Teff Pizza Crust

Maskal Teff Flour

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  • 3/4 cup Maskal Teff® ivory flour
  • 3/4 cup almond flour
  • 1 cup tapioca flour
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1 tablespoon powdered chia
  • 3 tablespoons olive oil, divided
  • 2 tablespoons apple cider vinegar
  • 5 tablespoons water
  • 1 egg

Pizza Toppings

  • 1 cup delicata squash, sliced
  • 1 cup Brussels sprouts, quartered
  • Olive oil
  • 1/2 teaspoon smoked paprika
  • Salt
  • Pepper
  • 1/2 tablespoon maple syrup
  • 3 cloves garlic, minced
  • 1/2 lemon
  • 1/2 cup shiitake mushrooms, sliced
  • 3-4 oz goat gouda or vegan cheese, grated
  • Fresh sage leaves

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The Teff Company grows Maskal Teff in Idaho, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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