Dating back to the 3rd century BC, flatbreads have always been a popular food. Gluten free and dairy free, this pizza bianca is fabulous modern twist on the original Roman version.
- 1 1/2c ( 375ml) almond flour
- 1/2c (125ml) coconut flour
- 1/2 tsp (2.5ml) sea salt
- 2 tsp (10ml) baking powder
- 1/2 tsp (2.5ml) garlic powder
- 1/2 tsp (2.5ml) onion powder
- 1/2 tsp (2/5ml) dried oregano
- 1/2 tsp (2.5ml) dried basil
- 2 *chia eggs (*see note)
- 2-3 tbsp (30-45ml) water or Tetra Pak of unsweetened coconut milk
- 2 Tbsp extra virgin olive oil
- 2 tbsp parsley, finely chopped
- 2 tbsp oregano, finely chopped
- 2 garlic cloves, finely chopped Fresh black pepper
- 2 small red-skinned potatoes, thinly sliced
- 2-3 baby Yukon potatoes, thinly sliced
- 2-3 blue potatoes, thinly sliced
- 2 shallots, peeled and sliced
- 2 shallots, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 1/2c (125ml) coconut cream
- 2 tsp (10ml) nutritional yeast
- Fresh black pepper
- 2 tbsp (30ml) coarsely chopped parsley
- 2 tbsp (30ml) coarsely chopped basil leaves
Preheat oven to 400F
Combine dry ingredients together in a medium mixing bowl. Mix water and chia egg together and add to dry ingredients. Stir until ingredients come together into a dough. Add a tablespoon or two more liquid if needed. Roll out dough between 2 layers of parchment paper until pizza is approx 1/4” thick. Transfer pizza on bottom piece of parchment paper to baking sheet. Top pizza crust with the potato slices, overlapping slightly. Grind more black pepper and a sprinkle of sea salt over top.
Mix together the olive oil, herbs and pepper. Brush the surface of the pizza with the herbed oil.
Bake pizza for 20 min or until crust and potatoes are golden brown and crispy.
Meanwhile make the sauce: saute the shallots for 8-10 min until golden brown, add the garlic and saute for another minute or two. Add the coconut cream and nutritional yeast to the pan and stir until mixture until well combined. Set aside.
When pizza is almost done, remove from oven, top with Béchamel sauce and bake for another 5 min or until sauce melts and is starting to turn golden brown. When browned, remove from oven. Top with the fresh herbs and a drizzle of extra virgin olive oil. Sprinkle with sea salt and fresh pepper.
Cut into pieces and serve.