1 Tbsp BBF Organic Agave
1 1/4 Cups warm water
1 envelope dry yeast
3 1/4 Cups whole wheat pastry flour
1 tsp sea salt
1/4 cup BBF Virgin Organic Coconut Oil
-- Toppings --
1 1/2oz goat cheese
1/2 Cup blackberries
1/2 cup pistachios, chopped
1. Preheat oven to 350°F.
2. Combine warm water, agave and yeast and stir until dissolved. Let stand in warm place until a thin layer of foam covers the surface (about 5 minutes). If mixture is clumpy or clear, throw away and start over with a new package of yeast.
3. In a mixer or food processor combine flour, salt, 2 tbsp. coconut oil and water/yeast mixture. Blend until dough forms a ball. Divide ball into 2 equal balls. Save 1 ball for another use, or store in freezer for later.
4. With a rolling pin, roll one ball into a round about ¾ inches thick. Lightly brush with remaining coconut oil and bake for 8-10 minutes, until crust is mostly done. Remove from oven and cover with goat cheese crumbles, blackberries and pistachios. Drizzle with agave.
5. Bake for another 2-3 minutes, until crust is done and toppings are heated through
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