Seeds are your friend, these babies are full of anti-inflammatory properties. I really love pepitas. Pepitas offer an abundance of nutrients including amino acids, unsaturated fatty acids, and a wealth of minerals such as calcium, potassium, niacin, and phosphorous. They are high in most of the B vitamins, and vitamins C, D, E, and K. They are rich in beta-carotene that can be converted into vitamin A as needed by the body, and they are also rich in the eye-protective carotenoid lutein. Pepitas are sometimes referred to as pumpkin seeds, they are the same seed. If you have a Trader Joe’s near you then look for them there. I think Trader’s has the best value and quality.
I usually make a pizza for dinner then enjoy the leftovers for lunch the next day.
You can buy processed polenta but that is not the kind you want for this recipe. Make sure you get your polenta/cornmeal organic NON-GMO if you can. Corn is one of the biggest genetically modified crops!! I like Bob’s Red Mill brand.
This recipe was modified from a recipe on FMTV called “THE SEEDY SICILIAN PIZZA” and was created by Ashley Jubinville.
PS: If you are interested in trying the health benefits of mushroom powder I would highly suggest Four Sigmatics. I was able to get a special coupon code for All in the Balance peeps. Use allinthebalance at your check out and save 10% Mike and I have tried and use almost all of their products.
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 1 cup gluten-free flour- I used the one from Trader Joes
- 1/2 cup potato starch or tapioca flour
- 1/2 cup polenta. This is really just cornmeal but you should try and get organic NON-GMO if you can
- 3 tbsp flax meal
- 1 1/2 tbsp Italian herbs- I used all-purpose no-salt seasoning
- 2 tsp baking powder
- 2 tsp salt
- 3 tbsp olive oil- I used Avocado Oil
- 1 1/2 cups water
- 1/2 tbsp Four Sigmatic Mushroom Blend ( optional )
- Preheat the oven to 390°F (200°C). If using a pizza stone, preheat that as well in the oven.
- Prepare all baking trays/stones with baking paper as the mixture will be liquidy enough to ‘pour’ on. You are going to want to have your pan prepared before you start. Once you mix it all together it sets up quick (because of the chia seeds)
- Place all your seeds into a food processor and pulse for a few minutes. You want to try and mill your seeds the best you can before you add the other ingredients.
- Add in the other dry ingredients and pulse a few times, do not over mix.
- Add the oil and water to the dry mix and pulse until it is well combined.
- Using a spatula, scoop out the mixture right away, before the chia seeds have a chance to thicken the mixture. I use a spatula to scrape the bowl and fold the mix onto the pizza pan.
- If the pizza dough is not spreading very well with your spatula just run the spatula under some water for a moment. The water on the spatula will help the dough spread a little easier.
- You can shape the pizza in any form you want. Sometimes I make a round one and sometimes I do a deep dish. I like the dough to be fairly thin so it can have more of a crunchy crust.
- Place the pizza dough into your preheated oven for approximately 15-20 minutes. This allows the crust to really get cooked well before you add the toppings.
- Sometimes I just turn the oven off after 15 minutes then wait till I am ready to have dinner then pull the dough out and top it. It stays warm and gets even crunchier.
- Once you add your toppings finish baking the pizza in the oven. A good rule of thumb is to cook it for another 20-30 minutes with the toppings on the pizza.
You can make the crust and put it in the freezer if you would like. Just skip the toppings and second bake time. When you are ready you can pull it out of the freezer and do those steps.
Amount Per Serving: Calories: 470Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 2mgSodium: 1343mgCarbohydrates: 59gFiber: 9gSugar: 1gProtein: 11g