{\rtf1\mac\ansicpg10000\cocoartf824\cocoasubrtf420
{\fonttbl\f0\froman\fcharset77 Times-Bold;\f1\froman\fcharset77 Times-Roman;\f2\froman\fcharset77 Times-Italic;
}
{\colortbl;\red255\green255\blue255;}
\margl1440\margr1440\vieww12240\viewh15840\viewkind1\viewscale100
\pard\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\ql\qnatural\pardirnatural

\f0\b\fs28 \cf0 Barley Biscuit Recipe
\f1\b0  - for pizza crust 
\f2\i (amounts have already been tripled)
\f1\i0 \
\
3 cups barley flour\
3/4 teaspoon salt\
3 Tablespoons lecithin\
3 teaspoons baking powder\
3 Tablespoons olive oil\
1 1/2 cups water\
\
Stir dry ingredients together. Blend in oil with pastry blender, fork, or two knives. With spoon, gently mix in water. \
\
\

\f0\b Barley Crust Vegan Pizza
\f1\b0 \
\

\f0\b Crust
\f1\b0 :\
Use triple biscuit recipe above for 2 pizzas. Divide dough between two oiled pie pans, and press gently into place. Bake 15 minutes, then remove from oven.\
\

\f0\b Filling
\f1\b0 :\
1 small or 1/2 large onion, chopped\
Garlic - as much as you want, chopped\
Saute the above in olive oil until onion is transparent. (Use a large saucepan, cause you'll want to add more ingredients.)\
When done, add:\
1 can or jar artichoke hearts, drained and chopped (harder leaves removed, if any)\
2-8 oz. cans tomato sauce (or use 16 oz commercial spaghetti sauce)\
1-4 oz. can chopped black olives (or sliced)\
20 Nafplion olives, chopped (optional)\
A bit of dried oregano, basil and a sprinkle of dried tarragon.\
A pinch of salt. (Don't want too much, cause the pizza is naturally a bit sweet, with the barley crust.)\
\
Put into crusts and bake 15 minutes at 350 degrees F.\
\
\pard\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\qr\pardirnatural
\cf0 (recipe courtesy ahappytime.com)}