By Priscilla Smith
Crust:
1 T Yeast
1 ¼ C All Purpose Flour
2 t Xanthan Gum
1 t Salt
1 ½ t Olive Oil
2/3 C warm Water
Topping:
1 Ripe Tomato
Mozzarella Cheese
Swiss Emmenthaler Cheese
½ Onion
Fresh Basil
Preheat oven to 420ºF. In a bowl mix all dry ingredients together. Add warm water and olive oil slowly until all is incorporated, The dough will be soft. Put dough onto a cookie sheet that has been coated in olive oil, butter, or coconut oil. Use a piece of plastic wrap between your hands and the dough to keep it from sticking to your fingers. Spread it out as thin as you can. Place in oven for 9 or 10 minutes. Remove from oven and top. Layer first the onion , then the Swiss Emmenthaler cheese, then the tomatoes, and finally the mozzarella cheese. Turn oven down to 400ºF and put the pizza in for another 10 to 15 minutes or until cheese has melted and the edges are golden brown. Right before you serve put fresh basil leaves on top.
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