Details

Zemas™ Madhouse Foods Rosemary Millet Rosemary-Millet Focaccia & Pizza Crust Mix.

Sugar free.

Superseed trio of hemp, chia & flaxmeal.

Ancient wholegrain gluten-free baking mixes.

Certified vegan.

vegan.org.

GF, Certified gluten-free.

Allergy friendly product.

Non GMO project verified.

nongmoproject.org.

Ingredients

Sorghum Flour, Millet Flour, Organic Flax Seed Meal, Potato Starch, Tapioca Starch, Hemp Seeds, Contains Less Than 2% Of Each Of The Following: Aluminum Free Baking Powder (monocalcium Phosphate, Baking Soda, Corn Starch (made From Non-genetically Modified Corn)), Organic Quinoa, Chia Seeds, Organic Rosemary, Xanthan Gum, Sea Salt.

Directions

Zemas Gluten-Free Tomato Herb Focaccia: Makes: 1 standard cookie sheet with 1 inch edge. In addition to the mix, you will need: 1/4 c egg whites (or egg replacer); 1 c water; 1/4 c olive oil; 2 T pure maple syrup; 1 t apple cider vinegar; 4 plum tomatoes; 1 T fresh basil, chopped (or 1 t dried); 1 T fresh oregano, chopped (or 1 t dried); minced garlic (optional); pinch of sea salt (or Himalayan salt). Pre-heat oven to 350 degrees F. Line cookie sheet with parchment paper. Whisk wet ingredients together; add entire mix. Pour onto cookie sheet; spread evenly. Slice tomatoes and layer on top. Add herbs, sea salt and minced garlic (optional). Drizzle with olive oil. Bake 40-50 minutes, or until done to your liking. Add grilled veggies, chicken or cheese for variations. Zemas Gluten-Free Yeast-Risen Pizza Dough: Makes: (1) 9 inch round pizza. In addition to mix, you will need: 2 c Zemas gluten-free rosemary-millet focaccia & pizza crust mix (reserve the rest for dusting); 1 cup warm water; 2-1/4 t active dry yeast (1 packet); 1 T olive oil; 2 T sugar; 3/4 t sea salt; 1 T apple cider vinegar; 3 t xanthan gum; 4 mozzarella cheese sticks, or vegan cheese for stuffing edges (optional). In a stand up mixing bowl with paddle attachment, add water, yeast, sugar, oil. Mix for 2 minutes. Let rest for 15 minutes until fluffy. Whisk mix, sea salt and xanthan gum together. Set aside. Add half the mix to yeast mixture; blend on low. Add remaining mix and apple cider vinegar; blend on low until sticky and smooth. Place dough in oiled bowl, cover with oiled plastic wrap and set in a warm place for 2 hours. Cut out parchment paper to line round pizza pan, about 9 inches. When dough is done rising, preheat oven to 450 degrees. Pour dough onto sheet pan and, using fingers, spread out and up the sides. Use remaining flour to sprinkle onto dough if it's too sticky to work with. If stuffing pizza crust with cheese sticks, line them around edges and fold dough over. Let pizza sit for another 30 minutes. Brush pizza lightly with olive oil and place your toppings on. Bake for 18-22 minutes. Bake for 25 minutes for well-done crust.