Autumn Recipes with Iris Briand, RDN
Looking to bring some brightness into the Autumn? Check out these tasty recipes.
Iris’ Seed-Crusted Margarita Pizza
Makes two 12” pizzas. Serves 12 people 2 slices (24 pieces total)
1.5 c ground pumpkin seeds
1.5 c ground sunflower seeds
1 tsp Real Salt, brand of unbleached sea salt salt
2 medium-sized, organic eggs
2 T extra virgin olive oil
3-4 T water
3 cloves crushed garlic
1 handful fresh chopped parsley
1 T fresh chopped oregano
1 tsp dried Italian herbs, a pinch of each: marjoram, sage, red pepper flakes
1 bunch Fresh Basil, de-stem and just use the leaves
15 Cherry or 2 Regular Tomatoes, sliced in half
3 Fresh mozzarellas. slice in circular rounds or cheese alternative
1/2 cup Grated Raw Parmesan or cheese alternative
Unbleached parchment paper
1/2 cup brown rice flour or almond flour
Pre step: Preheat oven to 350.
Fit pieces of parchment paper over two baking pans and spread the “dough” thinly and evenly, in a circular pattern, with a metal spoon. Need to dip the spatula in a large glass of water each time to prevent sticking. You may need to add a few more tablespoons of water to help the dough spread easily.
Set timer and bake crust for 30-35 minutes, or until golden.
Take crust out of the oven, peel off the parchment paper, to directly place the curst on the baking pan
Add pizza toppings of choice; see toppings.
Final step: Heat oven to 425. Once preheated, transfer the pizza back into the oven. Bake pizza until the crust is a little crispy on the ends, approx. 25-30 minutes.
On a wooden or bamboo cutting board, slice pizza into squares.