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Prep Time: 15 minutes, Cook Time: 25 minutes, Makes: One large pizza or 4 individual pizzas
2 c. gluten-free falafel mix (some falafel mixes may contain soy sauce) 1 c. water 1 Henry's Large Egg, lightly beaten 1 tbsp. cornstarch 2 tsp. Extra Virgin Olive Oil 1/2 c. organic yogurt 1/2 c. organic sour cream 1 organic cucumber, peeled, seeded and shredded 1 clove garlic, minced 1/2 tsp. dill 1 tsp. lemon zest 1 tbsp. lemon juice dash sea salt 1 c. organic romaine lettuce, thinly sliced 1 organic Roma tomato, thinly sliced (about 8 slices) 1/4 c. Kalamata olives, pitted and chopped 1/2 c. feta cheese, crumbled 1 to 2 tbsp. tahini Preheat oven to 375°F. Combine falafel mix with cornstarch. Mix in water, egg and olive oil. Add more water if needed, dough should be pliable but not too sticky. Form dough into a ball and press into 10-inch circle on a lightly greased baking sheet. Bake for 15 to 20 minutes, or until lightly browned and firm to the touch. While the crust bakes, mix yogurt, sour cream, cucumber, garlic, dill, lemon zest and juice, and salt together to make tzasiki. Chill until needed. Remove crust from oven, allow to cool. Spread with tzasiki, and top with lettuce, tomatoes, olives, feta and a drizzle of tahini. Cut into wedges and serve. |
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