by Ken Ernandes
Category: Main Meals
This is a versatile recipe since the dough may be prepared and made into bread or biscuits. Similarly, the tomato sauce may be served with pasta or for dipping the biscuits. You will have extra tomato sauce for a different use if you make the pizza.
2 1/2 cups (625 ml) flax meal
2 cups (500 ml) tapioca flour
2 cups of warm water (100 to 112 deg-F; 38 to 44 deg-C)
1 packet of Dry Yeast 2 tablespoons oregano (optional)
5 tablespoons olive oil
Tomato Sauce Ingredients:
28 ounce (794g) can Tomato Puree
1/2 cup (250 ml) red wine (optional)
2 tablespoons oregano
1 tablespoon basil
1 teaspoon thyme
1 teaspoon curry
1/4 teaspoon garlic powder
2 tablespoons olive oil
Cheese Substitute (tapioca based): 7.1 ounces (200g) Daiya Mozzarella Shreds
Mix dry ingredients (flax meal, half of the tapioca flour, yeast, and oregano) well in a large bowl. Half of the tapioca flour will be used now; the other half will be used later.
Blend in the water and two tablespoons of the olive oil, mixing to form a sticky batter.
Slowly add the remaining tapioca flour in small amounts, kneading until a smooth elastic ball is formed.
Allow to sit in a warm area for approximately 15 to 20 minutes, covered by a towel until the dough ball doubles in size.
Tomato Sauce Preparation:
Combine ingredients in a large pot or saucepan.
Bring to boil on high heat, stirring occasionally. Once boiling, reduce to low heat and cover.
Allow simmering for one to five hours (longer is better).
Pre-heat oven to 425 deg-F (215-220 deg-C)
Rub a small amount of olive oil on a pizza pan or cookie sheet (not needed if non-stick surface).
Roll out dough evenly on the pizza pan or cookie sheet, making a small lip on the outer edge.
Rub a small coating of olive oil on top of the dough.
Bake 15 to 18 minutes until a firm crust is formed.
Cover the crust with a thin layer of tomato sauce and then the Daiya mozzarella style shreds.
Bake until the mozzarella shreds are completely melted.