Alkaline Electric Margarita Pizza

Ingredients

Crust:

• 1 1/2 cups Spelt Flour
• 1 cup Spring Water
• 1/2 tsp. Onion Powder
• 1/2 tsp. Oregano
• 1/2 tsp. Sea Salt
• 1/2 tsp. Basil

Cheese:

• 1 cup Brazil Nuts (Soaked overnight, about 2 hours if using hot water)
• 1/2 cup Spring Water
• 1/4 cup Hemp Milk/Nut Milk
• 1 tsp. Lime Juice
• 1 tsp. Sea Moss Gel (optional)
• 1/2 tsp. Onion Powder
• 1/2 tsp. Oregano
• 1/2 tsp. Basil
• 1/4 tsp. Sea Salt

Toppings:

• Plum Tomatoes, sliced
• Red Onion, sliced
• Fresh Basil, Sliced
• Alkaline “Garlic” Sauce

Directions

1. Mix flour and seasonings together in a medium-sized bowl, then mix in 1/2 cup of spring water. Continue adding water until dough into a ball; add more flour if too much water is used.
2. On a floured surface, roll dough out by rolling in one direction, flipping and turning after every few rolls. Add more flour after every flip so dough does not get too sticky.
3. Fit dough into a baking sheet lightly coated with grape seed oil, poke in holes with a fork, and bake for 10-15 minutes at 350°F.
4. Add all cheese ingredients to blender, and blend for 1-2 minutes until smooth.
5. Once the crust is done, coat the pizza with garlic sauce, cheese, and add toppings. Top off with more garlic sauce and cheese if desired.
6. Bake at 425°F for 10-15 minutes on the bottom rack.
7. Enjoy your Alkaline Electric Margarita Pizza!