INGREDIENTS
1 cup
Basil, loosely packed leaves
2 cups
Cherry tomatoes
6 cloves
Garlic
1 tsp
Onion powder
1/2 tsp
Oregano, dried
1 cup
Tomato puree, canned
1
packet Active dry yeast
3 tsp
Baking powder
1/2 cup
Brown rice flour
1/2 cup
Gluten-free millet flour
1 tsp
Kosher salt
2
Kosher salt
1 cup
Potato starch
1/4 tsp
Red pepper flakes
1 cup
Sorghum flour
1 tsp
Sugar
1 cup
Tapioca starch
3 tbsp
White sugar
2 tsp
Xanthan gum
1/4 cup
Olive oil, good
1
Olive oil
1/4 cup
Olive oil
2 tsp
White vinegar
1 cup
Almond ricotta
1 1/4 cups
Water, hot
¼ cup aquafaba (canned chickpea liquid)