Flatbread Pizza with Macadamia Nut Cheese
Topping ideas: Green peppers, mushrooms, olives, onions, and/or roasted red bell peppers.
Mix flour, flaxseed meal, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at least 30 minutes.
Preheat oven to 450 degrees. Rub a little flour on a rolling pin, and roll dough out onto a preheated pizza stone or an oiled pizza pan into a 12-inch or 14-inch circle (depending upon the thickness of crust you prefer). If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, poke holes all across crust dough. Bake 10 minutes, and remove from oven.
Spread Spinach Artichoke Dip across crust, and top with Classic Tomato Sauce. Add desired toppings. Bake 20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.
Yield: 8 servings (serving size = 1 slice)
- Substitute Pesto for the Spinach Artichoke Dip.
- Use Eggplant Tomato Sauce instead of Classic Tomato Sauce. Place sauce in food processor, and pulse until it reaches desired consistency.
Macadamia Nut Cheese
- Substitute lightly-salted cashews for macadamia nuts.