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Ingredients
  • subheading: For the crust:
  • 8 oz (250 g) gluten-free flour
  • ½ cup (120 ml) water
  • 1 Tbs olive oil
  • 2 tsp aluminum-free baking powder
  • pinch salt
  • subheading: For the topping:
  • 2 Tbs tomato paste
  • 2 zucchini
  • hot sauce
  • 2 Tbs tamari
  • 2 Tbs balsamic vinegar
  • vegan cheese
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