1 cup of Heirloom Bean Flour
2 tablespoons of chia
1 tablespoon nutritional yeast
1 teaspoon of oregano
1 teaspoon of basil
1 pinch of Handcrafted Sea Salt LA COMANDANTA
1 pinch of ground black pepper
1 teaspoon garlic powder
4 small tomatoes
1 cup of tomato puree
Vegan mozzarella cheese
Chopped or sliced olives
Blend the washed cauliflower in a dry processor or blender.
With a strainer remove the excess water.
In a bowl, pour the crushed cauliflower, bean flour, half a teaspoon of oregano, half a teaspoon of basil, a pinch of salt, half a teaspoon of ground garlic, 2 tablespoons of chia and beat them well until a manageable dough is left.
Put the tomatoes to cook in water.
Grind them with tomato puree, oregano, basil, remaining ground garlic, and ground black pepper.
In a pizza mold, put the dough and shape it, put in the oven for 30 min. At 250 ° C.
Remove the pizza base and add the tomato mixture, mushrooms, pepper, olive and cheese.
Return to the oven for 15 minutes and that’s it.
This variety of beans is of temporary harvest, one of the most common varieties in the region.
Yellow beans are roasted on a comal with firewood to obtain a light toasting before being pulverized.
Salt extracted under ancient methods. Rich in minerals.
It is the same salt that the Aztecs consumed and used as currency. Highlight the flavors without being the protagonist.