INGREDIENTS
2 cups
flour
2 1/4 tsps
active yeast
2 tbsps
oil
1 cup
very warm but not water
1 1/2 tbsps
coconut sugar
1 tsp
pink himalayan salt
2 tbsps
oil from sun-dried tomatoes
1/3 cup
sun-dried tomatoes
1 cup
baby portobello mushrooms
1 oz
mozzarella
1 handful
arugula
1 tbsp
oil from sun-dried tomatoes
1 pinch
chili flakes
1/3 cup
balsamic vinegar
1 tsp
coconut sugar