Pizza w/potatoes, bacon and pesto
½ cup ground flax seeds / 50g
1 ½ cups potatoes
¼ tsp. fine sea salt
¼ cup / bacon
¼ cup / 60ml – ½ cup / 125ml pesto
1 Tbsp. coconut oil, melted

1. Preheat oven to 325°F/160°C.

2. Prep toppings
Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

3. Flatten dough ball, and stretch out into a round:
Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches.

4. Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven:
Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.