I’ve wanted to try this for weeks, and finally got around to it last night. It was really good! We will definitely make this again.
Hubby asked “how’s it going to rise?” I replied, “It’s not. Think flat bread pizza.” After preparing the initial dough, it didn’t look like enough dough so I doubled the recipe. Yes, I guess hubby and I are pigs. We didn’t use arugula in the sauce. The sauce went down first, then some fresh spinach. We loaded it up with zucchini, broccoli, banana peppers, and caramelized onions. I would’ve died for some artichoke hearts and olives, but didn’t think ahead. Bummer.
We used a 13” round metal pan with the holes in it and cooked it according to Brett’s directions, expect we broiled it for about a minute at the end. And yes, we ate the entire pizza in one sitting!
After forming the dough in the pan and trimming the excess from the edge, we had a tiny amount of dough left. Hubby suggested we make crackers from the remaining dough, so we convection baked them in the toaster oven for about 8-10 minutes on 350 . These were by far the crunchiest crackers we’ve made while on the diet. We dipped them in guacamole. Everything’s better with guacamole on it! This is now my new go to cracker recipe!
Thanks for the awesome recipe Brett!