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Servings: 4
Ingredients
- 1 1/2 cups garbanzo/fava bean flour
- 1 cup sorghum flour
- 1 yeast packet
- 1 tablespoon tapioca starch
- 3/4 cup warm water
- 1 tablespoon agave nectar
- 1 flaxmeal egg (1T flaxmeal, 2T hot water)
- 1/3 cup extra virgin olive oil
- 1 teaspoon rosemary
- 1 teaspoon fennel seeds
- 1 teaspoon fleur de sel
- 1 teaspoon fresh thyme
- TOPPINGS:
- 6-8 squash blossoms, cleaned and patted dry
- 8 oz. daiya mozzarella cheese
- 8-12 cherry tomatoes, sliced thin
- 6 cloves of garlic, crushed
- 2 teaspoons extra virgin olive oil
View Full Recipe at Sassy Kitchen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 197 | 62% |
| Total Fat 22.35g | 28% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 576mg | 16% |
| Total Carbs 24.84g | 7% |
| Dietary Fiber 7.2g | 24% |
| Sugars 6.7g | 4% |
| Protein 7.71g | 12% |
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