Ingredients:
- 2 cups All-Purpose Baking Mix
- 4 cups almond meal/flour; 1 cup ground golden flaxseeds; 1/4 cup coconut flour; 2 tsp baking soda - mix everything together. This makes enough all-purpose baking mix to last a few days.
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp vinegar (I used apple cider vinegar because that's all I had in the pantry)
- 1/4 cup water
- 1/2 tsp sea salt
- 3 eggs, whisked
- 1 tsp xanthan gum (optional) - I have no idea what this is so I didn't use it
Materials:
- Large pizza stone (I have it in white - LOVE this!)
- Spring coil whisk
- Measuring spoons
- Measuring cup
- Pizza cutter
Directions:
- Preheat oven to 375 degrees
- In a large bowl, place the baking mix. (I added 2 Tbsp ground rosemary, 1 tsp dried oregano and 1 tsp of garlic powder here).
- In a small bowl, combine oil, vinegar, water, xanthan gum (if desired), and salt. Add to the baking mix and quickly mix together. Let sit for 1 minute, then add the whisked eggs and mix together thoroughly.
- With moistened hands, place the dough on the stone and shape into an 8 x 12 rectangle.
- Bake for 15 minutes, or until slightly browned.
- Using a pizza cutter, cut into pieces and store in the refrigerator.
Davis notes that "the sequence of adding the ingredients specified...must be followed as written to avoid the common "baker's ammonia" effect, the result of adding baking soda in the baking mix reacting with the proteins in the eggs, generating an ammonia smell, which is unpleasant. When you add the vinegar first, the acetic acid in the vinegar will react with the baking soda, preventing the reaction with the egg."
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