1 cup chickpea flour
1 cup tapioca flour 
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
¼ tsp parsley
¼ tsp oregano
¼ tsp basil 
¼ tsp thyme
1/2 cup + 3 tbls warmed almond milk
3 tbls olive oil

Filippo Berio Classic Pesto
Balsamic Reduction
Cherry Tomatoes

Preheat oven to 425 degrees
Line a baking sheet with parchment paper
Whisk together the chickpea flour, tapioca flour, baking powder, soda, sea salt and spices until combined
Stir in the olive oil and warmed milk until combined (your mixture should be a thick and sticky)
Transfer dough to the prepared baking sheet
Lay another sheet of parchment paper on top; smooth out dough into a circle
Let dough rest, about 10 minutes.
Bake in the preheated oven until dough puffs up, approximately 6 minutes
Peel parchment paper off the top and continue baking until dough is golden brown and edges are cooked through, about 15-18 minutes (for a softer crust, bake for approximate 13-15 minutes)
Top with Filippo Berio Original Pesto, balsamic reduction, arugula and sautéed cherry tomatoes and mushrooms
Kerri Axelrod Gluten Free Pizza Crust