Teff Pizza with Squash, Brussels Sprouts and Mushrooms
Ingredients
Teff Pizza Crust
- ¾ cup Maskal Teff® ivory flour
- ¾ cup almond flour
- 1 cup tapioca flour
- ½ 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
- ½ teaspoon smoked paprika
- Salt
- Pepper
- ½ tablespoon maple syrup
- 3 cloves garlic, minced
- ½ lemon
- ½ cup shiitake mushrooms, sliced
- 3-4 oz goat gouda or vegan cheese, grated
- Fresh sage leaves
Instructions
For the crust:
- Preheat oven to 350°F.
- Add teff flour, almond flour, tapioca flour, salt and baking powder to a large mixing bowl and stir to combine.
- In a separate bowl, stir together powdered chia, 2 tablespoons olive oil, apple cider vinegar, water and egg.
- Set aside for 15 minutes until it gels.
- Stir the wet ingredients into the dry ingredients and knead to form a smooth, pliable dough ball.
- Place the dough ball between two sheets of parchment paper, then roll out into a 12 inch disc, ¼ inch thick.
- Gently tuck the edges under and pinch to form a crust.
- Brush crust with 1 tablespoon olive oil.
- Bake crust in a 350°F oven for 18 minutes, until firm and dry.
Toppings:
- Increase oven to 375°F.
- 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.
- Bake for 12 minutes, until squash is tender and Brussels sprouts are just beginning to brown.
- Spread minced garlic and more olive oil over the pre-baked crust, and squeeze the juice of ½ a lemon over top.
- Scatter the mushrooms, cooked squash and Brussels sprouts on top of the pizza.
- Add cheese, sage, and season with salt and pepper.
- Bake 5 minutes or until cheese is melted.
