This delicious crust is soft, flavorful, and works great for any kind of sweet or savory pizza.
Add the following ingredients into your bread maker in the order specified by the manufacturer and set your machine to the dough cycle.
- 3/4 c Water
- 1 T Olive oil
- 1/2 t Salt
- 2 t Sugar
- 2 c Flour
- 1 1/2 t Yeast
When the dough cycle is complete, roll out on to a pizza pan and let rise again for another 30 minutes or so.
Bake at 425F for 10-12 minutes. Add toppings, broil until cheese is melted.
This will make enough dough for one 16″ pizza. This recipe can be easily doubled and the dough may be frozen if wrapped tightly and placed in the freezer immediately. If you are freezing the dough make sure you put in in the coldest part of the freezer immediately so it freezes as quickly as possible, otherwise the dough will continue to rise and burst out of the plastic.
This is my absolute favorite french toast recipe! Bananas give it a wonderful and light crispiness on the outside of the french toast and it never gets “doughy” or heavy like traditional french toast can. The bananas also make the french toast naturally sweet, but the honey adds just a tiny bit of earthy sweetness that I thought was missing.
2 Very ripe bananas or “freezer bananas”
3/4c Almond milk (or milk of your choice)
2T Flour, I like spelt but any kind will work
1t Vanilla extract
Cinnamon to taste
Pinch of salt
Coconut oil (for frying)
6 slices of your choice of bread, I like to use french bread
Toppings – fruit, maple syrup, toasted coconut, chocolate sauce, etc.
Blend ingredients in the blender until smooth, dip bread into mixture, and cook in frying pan with coconut oil. Turn over when golden brown. It will take a bit longer on each side to cook than traditional french toast but it’s so worth it to have that delicious crispy sweetness on the outside.
This recipe is egg-free, dairy-free, can be made gluten-free, and is a great way to use up your old bananas. You could make this gluten free using gluten free bread and gluten free flour. The purpose of the four is to bind the batter with the toast so a gluten-free flour it could change the consistency of the batter (let me know if you try it!). And if you have leftovers it will reheat better than traditional french toast – just pop it into the toaster and it’s as good as it was when it was made fresh!