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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups | Bazan - Garbanzo flour, raw | 2/3 | cup | Quinoa flour | 1/2 | cup | Tapioca Starch | 4 | teaspoons | Cornstarch | 1/3 | cup (8 fl oz) | water, warm (110 degrees) | 2/3 | cup (8 fl oz) | water, warm (110 degrees) | 1 | tablespoon | yeast, instant | 1 | tablespoon | xanthan gum | 1/2 | teaspoon | onion powder | 1 | teaspoon | garlic powder | 1 1/2 | teaspoons | sea salt | 1/2 | teaspoon | Stevia, 1 packet | 4 | eggs | eggs, | 1/4 | cup | olive oil, extra virgin | 1 | teaspoon | white wine vinegar | 1/2 | cup | Tomatoes, sun-dried, thinly sliced | 2 | tablespoons chopped | Dried Chives |
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Steps
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Sequence
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Step
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| | 1 | Place Sun-dried tomatoes and chives in a bowl with enough warm water to cover in order to rehydrate them | | 2 | Mix dry ingredients in separate bowl | | 3 | Mix water, eggs, oil, | | 4 | Gradually add dry ingredients | | 5 | Drain Sun-dried tomatoes/chives and squeeze gently | | 6 | Add tomato/chives to dough | | 7 | Spoon dough into 9'' round silicone cake pan, press into corners and smooth out the top | | 8 | Allow to proof in warm place for 30 minutes | | 9 | Brush with Olive oil and season with herbs and/or spices of choice | | 10 | Bake 375 for 17-19 minutes til golden brown on top |
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