7 wt. oz. Non-GMO Rice Flour
4.5 wt. oz. Non-GMO Tapioca Flour
2 wt. oz. Non-GMO Potato Starch
1/2 Tsp Non-GMO Xanthan Gum
1 Tbsp Kosher Salt
1 Tbsp Yeast
3 Tbsp Organic Sugar
3/4 Cup Non-GMO Sunflower Oil
2 Cups Water (.5 cup warm water for yeast activation) 6 wt. oz. Organic Apple Sauce

In a large mixing bowl, combine sugar, yeast and warm water. Whisk vigorously with a hand whisk until yeast is dissolved. Let mixture sit about 5 minutes until yeast activates.

Mix applesauce with remaining dry ingredients in a stand mixer bowl using a whisk attachment on medium-low speed for about 2 minutes.

Slowly add water, sugar and yeast mixture to the mixing bowl and turn up speed to medium for about 2 minutes.

Slowly add oil.

Turn speed up to high for about 2-3 minutes or until the consistency is a smooth batter.

Scrape from mixing bowl into 12-15 wt. oz. portions (for 12” pizzas, depending on the thickness you like) in pre- sprayed zipper bags. Do not fully seal the zipper bags, but fold so air does not dry out dough, but dough can leaven and release gas.

Cooking instructions:

Preheat the oven to 450°. Take a zipper bag and push dough out into the center of a pre-sprayed 14” round (or larger) sheet pan. Use a plastic wrap to cover dough and sheet pan as a barrier to avoid dough sticking to hands. Flatten dough and spread out into a round form. Once desired shape is achieved, slowly peel back plastic wrap. Bake dough on the middle rack for about 5-6 minutes until firmed and remove to add sauce and any other desired toppings. Place back in the oven and finish baking for about 12-15 more minutes, depending on preference of doneness.

Los Sombreros Recipes

Guacamole

It’s all about the avocados… Look for heavy, soft Hass avocados. They have the deep nutty flavor and richness that makes guacamole so satisfying.

Makes 4 cups.

3 medium ripe avocados
1/4 cup finely diced onion
Juice of half a lime
2 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 jalapeño, stemmed and finely diced
Chopped tomato, queso fresco and radishes to garnish
Crisp-fried corn tortillas for serving

Cut the avocados in half. Remove the pits and scoop the flesh into a bowl. Add the onion, lime juice, cilantro, salt, pepper and jalapeño and roughly mash it all together. Top with garnishes to your taste and serve with thick corn tortillas, crisply fried, for scooping.

In a bowl, mix apple cider vinegar, olive oil, radish, onion, cilantro, salt and pepper, Oaxaca and jalapeño. Slice tomato in 1/4” slices. Discard the top and bottom. Place tomatoes in a bowl and toss gently. Arrange slices of tomato and top with mix. Continue to layer (approximately 4 layers) and finish with a tomato slice. Drizzle with chili and cilantro oil in a ring outside the salad.

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