This recipe is originally from the Body Ecology Diet and called “Heidi’s Onion Pie.” This is my twist on it especially for Dane.
In Small Pot with Lid
½ cup Amaranth
1 cup Water
Bring to a boil, reduce heat, and simmer covered for approximately 15-20 minutes (until the liquid is absorbed.)
In Your Cast Iron Skillet
1 Tbsp. organic, unrefined coconut oil
4-6 large onions, thinly sliced into ½ inch rounds (food processor)
4 cloves garlic, minced
1 Tbsp. Italian blend or oregano, parsley, rosemary, basil, and celery seed
½ tsp. basil
Pinch of red pepper flakes
½ red bell pepper, minced or sliced
2-3 green onions, thinly sliced in rounds
Sauté onion, garlic, herbs, and pepper flakes in coconut oil. Reduce heat and cook until onions are tender, approximately 15 minutes.
Pre-heat your oven to 400 degrees at this point.
In Your Food Processor
2 cups amaranth flour
1 tsp. sea salt
4 Tbsp. organic, unrefined coconut oil
Approximately ½ cup water
Using dough blade, place in flour, sea salt, and coconut oil. Pulse until crumbly, gradually adding water until dough begins to form a ball. Remove from bowl and press into a round pizza pan. Crimp up edges.
For Your Oven
Bake crust for ten minutes (optional.) Mix the amaranth and the seasoned onions and place on the crust. Sprinkle with Herbamare, garlic powder, and/or pepper flakes if desired. Bake for approximately 20 minutes.
This recipe was redesigned for you to start the amaranth, then the onions while the amaranth is cooking, then the crust. The original recipe asks you to do these three steps in a strange order separately that doesn’t make sense, but I know you’re into time efficiency (and so should everyone.) I also use a handful of fresh herbs from my garden instead of dried. You’re going to rock out this recipe, and soon you’ll want to replace every crust: whether sweet potato pie, empanada, or pizza crust with this high protein and gluten free alternative. It’s also unbelievably quick. Bon appétit!