The Heidi’s Onion Pie Recipe

Crust:

• 2 cups amaranth flour
• 1 tsp. sea salt
• 5 Tbsp. butter or 4 Tbsp. organic, unrefined coconut oil
• Approximately 1/2 cup water

1. In a bowl or food processor, place flour, sea salt, and
   butter or oil.
2. Cut or pulse butter into dough until crumbly, gradually
   adding water until dough begins to form a ball.
3. Remove from bowl or processor and form into flat ball.
4. Place on wax paper, sprinkle flour around the ball, roll
   the ball out using wax paper both under and on top
   of the dough to facilitate rolling.
5. Transfer the crust to a round pizza pan.
6. Crimp edges.

Sauce:

• 4 – 6 large onions, thinly sliced in 1/2 rounds
• 4 cloves garlic, minced
• 1 Tbsp. Italian Blend or oregano, parsley, rosemary, basil,
  and celery seed
• 1/2 tsp. basil
• 1 Tbsp. organic, unrefined coconut oil, butter, or ghee
• 1 cup water
• 1 1/2 – 2 tsp. sea salt
• 1/2 cup amaranth
• Pinch of red pepper flakes
• 1/2 red bell pepper, minced
• 2 – 3 green onions, thinly sliced rounds
• 1 Tbsp. fresh herbs such as basil or cilantro, minced
  (optional)

1. Sauté onion, garlic, herbs, and pepper flakes in oil,
   butter, or ghee.
2. Reduce heat, cover and cook until onions are tender,
   approximately 15 minutes.
3. Add water, sea salt, and amaranth.
4. Bring to a boil, reduce heat and simmer, covered, for
   approximately 20 minutes.
5. Remove lid and boil off excess liquid.
6. Add red pepper, scallions, and optional fresh herb for
   the last 2 – 3 minutes of cooking.

General Directions: (Makes 4 servings)

1. Preheat oven to 400 degrees.
2. Bake crust for 10 minutes.
3. Add toppings.
4. Sprinkle with Herbamare, garlic powder, and/or pepper
   flakes if desired.
5. Bake for approximately 20 minutes.