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Lahmajoun Pizza

  • Level: Moderate
  • Prep: 15m
  • Cook: 45m
  • Yield: 4 Servings

What You'll Need:

  • 2 cups walnuts, chopped
  • ½ cup tomatoes, diced
  • ½ cup shallots, diced
  • ½ pulp from roasted eggplant, skin and, seeds removed
  • ½ cup red peppers, diced
  • ½ cup scallions, sliced
  • ¼ cup jalapenos, small diced
  • ½ cup Italian parsley
  • 2 cloves garlic puree
  • 1 cup Turkish pepper puree
  • 2 tablespoon sumac
  • 4 tablespoon dry Turkish pepper
  • 1 tablespoon salt
  • 1 cup of olive oil
  • 4 cups Mozzarella
  • 4-6 GF Artisan pizza shells

Ok, Let's whip it up:

01

Mix pizza ingredients in a mixing bowl well.

02

Spread 2-3 large tablespoons of mixture onto a pizza shell.

03

Top the GF Artisan pizza shell with Mozzarella Flavoured Shreds.

04

Bake at 500F in an oven or on a pizza stone for 4-8 minutes (depending on your oven).

05

Slice pizza into 4 slices and top with sumac, Turkish peppers, shaved onions, oregano, basil, olive oil, and ¼ lime juice.

A Legend in
the Baking

Born from visionary international chefs, Jen Peters and Hamid Salimian, our recipes were created with one goal in mind – Healthy, gluten-free baking that tastes just like the real thing. No more compromise on taste or texture. To us, food is life, and taste is everything.

It started with the devastating discovery that Jen was gluten intolerant. How could we possibly continue to make our beloved pasta, bread, and pastries without wheat? The most standard of kitchen staples.

So, we got to work. We began to research how to create a gluten-free, hassle-free all-purpose baking blend that would allow Jen to enjoy life without giving up her favourite foods or settling for low-quality alternatives. And after years of experimenting, we finally perfected our recipe in our 1:1 All-Purpose Flour.

Over the next 8 years we expanded on that breakthrough blend with a variety of dry and baked goods under Jen’s own NextJen brand. Pizza shells, fried chicken mix, pancakes, waffles and so much more.

It wasn’t long before chefs from commercial kitchens and restaurants throughout North America began clamouring to deliver our take on what gluten-free could be in their own dishes. We knew we were on to something big, something that needed to be shared with the world.

Enter Matthew Clayton, our visionary CEO. A disruptive entrepreneur and health food nut who was so blown away by our product he dropped everything and jumped on board – helping us raise the capital needed to forge ahead with our fresh, new The Good Flour Co. brand (and this snappy little website you’re currently on ;))

Now we bring our amazing creations to you, the everyday chefs, hero Mom’s, foodies, and well, just about anyone who wants to drop the wheat and live a healthier lifestyle. It’s time to feel good about gluten-free baking again. Try us out, you won’t regret it!

“Finally, a gluten-free superfood blend that will redefine the way we cook and eat”.

Chef Hamid Salimian Chef Jen Peters CEO Matthew Clayton
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