My mom was craving pizza today, so I told her I would make her thee best pizza she has ever had. No lie. It turned out to be thee best pizza. No joke. Really. Every bite was a delight (hey, that rhymed) . The aroma was enough to make my taste buds jump with joy, but when I bit into the pizza, I could hear the angels calling from heaven. The flavors were igniting in my mouth with every bite, all the different flavors coming together into one delicious mouthful of glory. First you taste the herbs in the crust, then you get hit in the mouth with roasted red pepper pesto, next you get slapped in the face with the mixture of oozing cheese, tomato juices, and mushrooms. And if that’s not enough, to top it all off, you get kicked out from under your chair with the crunchy, pepper taste from the arugula. You will be on the ground by the time you finish your first bite. It’s. that. good…

Now i’m sure you want to try this recipe. SO here it is, the recipe, the pictures, the kick in the gut.

Ingredients: (all ingredients are organic)

1 cup sunflower seed flour

(grind about 2 cups of sunflower seeds in a food processor, coffee grinder, blender or a flour grinder, until fine. Don’t go too far, you will make sunflower butter).

1/2 cup almond flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon dried oregano

1 teaspoon herbs de Provence

1/2 teaspoon ground black pepper

heaping 1/4 cup grated mozzarella cheese

heaping 1/4 cup grated cheddar cheese

2 egg whites

1/2 cup low-sodium vegetable broth

TOPPINGS: (optional)

Red pepper roasted pesto

Arugula

Mozzarella cheese

Mushrooms

Tomatoes

Chicken

DIRECTIONS:

1) Preheat the oven to 325 degrees. Brush the surface of a 12-inch round pizza pan or tart pan, with olive oil.

2) In a medium bowl, combine all the dry ingredients, then stir in the cheese. In a mixing bowl, whisk the egg whites and broth together until thoroughly blended. Add the flour mixture and mix for 1 to 2 minutes to make a wet, thick, sticky dough.

The mixture should look like this, it won’t have the same look as normal pizza dough.

3) Transfer the dough to the center of the prepared pan. Using oiled fingers, press it out to evenly fill the pan, making the edges slightly thicker if you like. Poke the surface with a fork to help prevent bubbles and air pockets during backing. Bake for 15 minutes, then rotate the pan and bake for 15 to 20 more minutes, until lightly browned and slightly firm to the touch, with blisters of melted cheese all over.

4) Now top the pizza with your favorite toppings. I added red pepper pesto, topped with mozzarella cheese, sauteed mushrooms, tomatoes, and chicken. Then I baked it again for an additional 5-10 minutes. I like to put it under the broiler.

5) Then after the cheese is melted and the toppings are hot, pull it out of the oven and top it with arugula. TA-DA! Get ready to fall on the ground and be slapped in the face with flavor.