Seafood cocktail made with Gulf shrimp, crab, avocado, onions, tomatoes, cilantro in a tangy sauce, with house-made tortilla chips

Cerignola olives marinated in garlic rosemary olive oil

Olives

cranberry almond granola, vanilla greek yogurt, fresh fruit, whipped cream

BREAKFAST BANANA SPLIT

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, and salt. Whisk together until well combined.

Mix Dry Ingredients

In a separate bowl, mix the warm water, olive oil, honey or maple syrup, and apple cider vinegar. Stir until the honey or syrup is dissolved.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until a dough starts to form.

Combine Ingredients

Transfer the dough onto a lightly floured surface (using gluten-free flour). Knead gently for about 1-2 minutes until the dough is smooth and cohesive.

Knead the Dough

Preheat the Oven

Using your hands or a rolling pin, shape the dough into a 12-inch round pizza crust on a parchment-lined baking sheet.

Shape the Dough

Place the crust in the preheated oven and bake for 10-12 minutes until the edges are slightly golden.

Pre-Bake the Crust

Remove the crust from the oven. Spread pizza sauce evenly over the crust, then top with shredded mozzarella cheese and your choice of toppings.

Add Toppings

Return the topped pizza to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Final Bake

Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot.

Cool and Serve

Gluten-free all-purpose flour

Almond flour

Baking powder

Salt

Olive oil

Warm water

Honey or maple syrup

Apple cider vinegar

Pizza sauce

Shredded mozzarella cheese

Toppings of choice (pepperoni, bell peppers, mushrooms, etc.)