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Socca Pizza Crust with Caramelized Shallots and Kale
Ingredients
  • subheading: FOR THE CRUST:
  • ½ cup chickpea flour
  • ¾ cup water
  • a few dashes of salt and pepper
  • ½ tsp dried thyme, finely chopped
  • 1 TB olive oil
  • subheading: FOR THE TOPPINGS:
  • 1 TB olive oil
  • 2 ¼ cups shallots, halved and thinly sliced
  • 1 TB rice vinegar
  • 1 TB raw agave syrup
  • ½ cup lacinato kale, sliced chiffonade
  • Daiya shreds, mozzarella style
  • 6 to 8 oil cured olives, pitted and roughly chopped
Steps
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