EQUIPMENT:
Food processor, pizza cutter, pizza pan and rolling pin.
INGREDIENTS:
Pizza Crust:
2 cups white spelt flour
1 tbsp annatto
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
¼ cup COLD avocado oil (for a flaky crust)
½ cup COLD perrier water (for flaky crust)
Taco Salsa:
4-6 plum tomatoes | chopped
¼ cup red onion | chopped
¼ cup green onion | chopped
¼ cup red bell pepper | chopped
¼ cup yellow bell pepper | chopped
¼ cup orange bell pepper | chopped
¼ cup green bell pepper | chopped
1 shallot | chopped
¼ cup cilantro | chopped
2 tsp dried basil
1 tsp sea salt
⅛ tsp cayenne pepper
⅛ tsp crushed red pepper flakes
2 tsp onion powder
Mexican Hemp Cheese Sauce:
½ cup hemp seeds
½ cup yellow squash | cooked and diced
½ cup chayote | cooked and diced
2 tbsp annatto
⅛ tsp cayenne pepper
⅛ tsp red pepper flakes
2 tsp sea salt
½ tbsp onion powder
1 tsp dried basil
1 tsp oregano
1 tsp key lime juice
Toppings:
halved cherry tomatoes
sliced green onions
black olives
thinly sliced red onions
chopped cilantro
habanero peppers (optional)
INSTRUCTIONS:
Pizza Crust:
Add flour and seasonings to a food processor and pulse until combined and a ball forms.
Add oil slowly while pulsing.
Slowly add Perrier water until a crumble consistency is reached. More flour or water may be added as needed.
Transfer dough to a clean bowl and allow to set for 15 minutes.
Transfer dough to a clean surface. Dust flour over dough and rolling pin and roll out dough using a circular motion. Flip and turn every so often to ensure dough does not stick to surface, add more flour as needed.
Once dough is shaped into a circle, let it rest for a few minutes on a parchment lined baking sheet, coated with grapeseed oil.
Using a fork or knife, poke holes around dough, and brush with grapeseed oil.
Bake for 15-18 minutes at 375 degrees. Remove crust from oven and let cool.
Taco Salsa:
Mix all ingredients in a bowl and let sit for 5 minutes.
Mexican Hemp Cheese Sauce:
Boil squash and chayote until soft, then set aside and allow to cool.
Add all ingredients to a blender and blend until smooth. Set aside.
Pizza Assembly:
Add salsa evenly over crust, then add toppings
Once toppings are assembled add Mexican cheese.
Bake for an additional 15-18 minutes at 375 degrees. Remove from oven and allow to cool for 5 minutes before serving.