Chickpea flour crust, plum tomato sauce, brazil nut cheese. Topped with mushrooms, red bell peppers, onions, & fresh parsley.
For the crust: In a bowl, whisk together the 2/3 cup chickpea flour, 1/2 teaspoon sea salt and add 2/3 cups water.
In a large skillet pan, heat two teaspoons grapeseed oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Brush a pizza pan with grapeseed oil and transfer over the crust.
Brazilian Nut Cheese:
1 1/3 c Brazil nuts
1/4 c key lime juice
3tbs approved oil
1tsp sea salt
1/4 cup water
Soak nuts overnight
Preheat oven 300°F
Drain nuts and place in food processor with all ingredients
Blend until smooth and creamy
Place cheese cloth, towel, or tee-shirt over a bowl, spoon mixture into cloth and twist out excess fluid.
Carefully remove cheese ball (at this point you can roll ball in approved herbs of choice.
Place ball in oven for 30 min until ball starts to crack.
Remove ball from oven and you can drizzle 1tbs of oil on it.
Put ¼ cup plum tomato sauce on the crust. Then spread Brazilian nut cheese on the crust to your liking.
Topped with grilled mushrooms, grilled red bell peppers, grilled onions, & fresh parsley
Bake for about 5 to 10 minutes on 350.