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Home » A Skillet Pizza for Fall

A Skillet Pizza for Fall

September 28, 2015 by Faring Well Leave a Comment

Finex-Skillet-Pizza-11

A Skillet Pizza for Fall

Prep time:
Cook time:
Total time:
Serves:

The crust is crisp on the bottom, pillowy on the top, and has the perfect chew. Its topped with a simple tomato sauce, beluga lentils seasoned to taste something like pepperoni, my new favorite brazil nut parmesan, and yes – because I topped it off with fresh sage it counts as a fall pizza.

Ingredients

Pizza Dough:
(prepare the day before)
1 cup light spelt flour
1/8 teaspoon yeast
1/4 teaspoon unpasteurized honey
1/2 teaspoon salt
6 tablespoons warm water

Tomato Sauce:
a few tablespoons pureed tomato sauce (organic & stored in BPA free container if store-bought)
salt & pepper
dried oregano
dried thyme

Pepperoni lentils:
1/4 cup black beluga lentils
3/4 cup water
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 teaspoon high heat, neutral tasting oil (ie. refined coconut or safflower)
1 teaspoon balsamic vinegar

Brazil Nut Parmesan:
1 cup raw brazil nuts
zest of 1 organic lemon
1/4 teaspoon salt

Garnish:
chopped fresh sage

Instructions

View the full recipe at Faring Well →

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Filed Under: Kid-Friendly, Main Dishes, Vegan Tagged With: dinner, fall, healthy, lentils, nut, parmesan, pizza, sage, skillet, wheat-free

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