Gluten & Dairy Free Pizza w/Pesto Veggie Topping

Ingredients:

I put pesto with spinach and tomatoes on my crust.

1/4 cup + 2 tbsp Coconut Flour
1/4 cup Coconut Oil
3 Flax Meal Eggs = 3 tbsp flax meal + 9 tbsp warm water (1/2 cup + 1 tbsp)
or you can use ground chia seeds in place of flax meal
1 tsp Agave or honey
1 tsp Baking Powder, grain free
1/8 tsp Salt

Directions:
Preheat oven to 350*. Line a baking pan/pizza sheet with parchment paper and lightly oil.

Prepare “eggs” by stirring flax meal or chia with water in a small bowl. Set aside for 5 minutes, then mix in coconut oil and agave.

In a medium sized mixing bowl, whisk together dry ingredients, then add the wet ingredients into the dry. Blend well.

Scoop onto prepared pan with parchment paper and smash it around to your desired shape.

Bake 20-25 minutes, until golden. Remove from oven and turn oven up to 500 degrees.

Add desired sauce and toppings and bake an additional 10 minutes at 500 degrees.

*I put pesto on my crust, along with balsamic spinach, garlic and tomatoes.

Balsamic Veggie Topping Recipe
1 T Extra Virgin Olive Oil
2 cloves garlic minced
1-2 cups spinach
1 cup cherry tomatoes, halved
1 T balsamic vinegar
In a pan add olive oil and heat. Then add garlic and stir for a couple of minutes. 
Add spinach and cherry tomatoes. Stir until spinach starts to wilt and then add balsamic vinegar. Cook for 1 minute, then turn off heat and let pan sit on warm burner until you are ready to add to your crust.

Pesto recipe
1 cup fresh washed basil
1/4 cup pine nuts
1 large garlic clove, minced
1 -2 T olive oil
salt and pepper to taste
Add all ingredients except olive oil to a food processor.  Turn on food processor and then drizzle in olive oil until you get the consistency you like.