1 cup oat flour
1 cup Einkorn Flour (if you do not want to purchase einkorn flour, which is a bit expensive, use all oat flour or 1 cup of rice flour or even buckwheat flour, which gives it a darker color and a crispier texture)
1 tsp active dry yeast
1/2 tsp salt (can use sea salt)
1tablespoon olive oil
1/2 cup (to 3/4 cup) warm water (add 1/2 cup, then see if more is needed)
Spices–oregano, basil, thyme, garlic, etc. Whatever spices you like in a crust!
Note: Must be refrigerated for 22 hours, we set this out about two hours before baking, so 24 hours prep time.
Prep the day before!
Mix all dry ingredients, mix with fork. Mix in the spices now–whatever you’d like in your crust. We use basil, thyme, garlic, oregano and even rosemary.
Add the olive oil and water.
Knead for 5 minutes.
Roll into ball, coat with olive oil (extra olive oil, not the tablespoon listed above).
Cover ball with plastic wrap, set inside bowl, place in refrigerator for 22 hours.
Remove bowl and set on counter for two hours.
Preheat oven to 375.
Bake crust only for 5 minutes.
Remove, and top! Use whatever floats your boat!
Bake for 20 minutes, up to 25.
Tags: buckwheat flour