This is an amazing alternative to wheat pizza crust, and so much more nutrient-dense.

Set your oven to 400 degrees.

Rub a cookie sheet with 1 Tbsp ghee, coconut, grapeseed or avocado oil & set aside.

Okay. 2 cups of amaranth flour (preferably fresh ground amaranth - a coffee grinder works great for this!), will make one small-med sized pizza, so for every 2 cups amaranth flour, use: 1/4 cup water, 1 egg, 3 Tbsp ghee, coconut, grapeseed or avocado oil, and ½ tsp whole sea salt.

As you mix, the consistency should be tough and thick, like cookie dough - there should be just enough moisture that you have to keep mixing for a couple of minutes to get all the loose flour to stick together into one mass.

Next just dump the mass onto the cookie sheet and press flat into any shape you like with your hands so that the dough lies ½” thick evenly. You’ll want to pre-bake this crust at 400 degrees for 7 minutes, then take it out to cool a bit & top with whatever your little heart desires.

Then bake again for 13 more minutes.

Here’s some great topping ideas if I do say so myself: 

vegan > spread a few Tbsp sesame tahini on first, then spread fresh pesto sauce over the tahini and top with artichoke hearts, mushrooms, olives, spinach, onion, olives, pine nuts, etc. 

 
vegetarian > tomato paste or pesto with veggies and Valbreso brand sheep’s milk feta & walnuts

the rest of us > tomato paste, tomato sauce or pesto with carmelized onions, veggies like zucchini and thinly sliced fennel bulb, sun dried tomatoes, and Bella Olaho brand smoked sardines or pre-cooked pieces of Smart Chicken.