Ingredients

• 1 c. Warm Water, 110-115 degrees Fahrenheit
• 1/4 tsp. Coconut Palm Sugar, or honey
• 1 pkg. Instant Dry Yeast
• 5 tbsp. THRIVE Scrambled Egg Mix plus 7 1/2 Tb water to reconstitute
• 1/4 c. Olive Oil, or avocado oil, plus 2 Tb for greasing pan
• 1 tbsp. Honey
• 1 tbsp. THRIVE Italian Seasoning Blend
• 1 tsp. Apple Cider Vinegar
• 2 tsp. Iodized Salt
• 2 clv. Garlic, minced
• 1/4 tsp. Peppercorn
• 3 c. THRIVE Gluten Free Flour
• 1/4 c. THRIVE Onion Slices FD - rehydrated
• 10 Roma Tomato

Directions

1. Place warm water in a measuring cup and dissolve the 1/4 tsp. coconut sugar or honey. Sprinkle the yeast on top and stir gently to dissolve. Let sit 5-10 minutes to activate and get foamy.
2. Using a stand mixer with the paddle attachment, beat together in the bowl, the reconstituted scrambled eggs, 1/4 cup of oil, honey, Italian Seasoning blend, vinegar, garlic, salt, and Peppercorn blend.
3. Add the yeast and mix on low until combined. Turn off the mixer and add the gluten free flour all at once to the mixture. Turn the mixer to low speed and mix well. Dough will be very sticky. Turn off mixer, scrape down the sides of the bowl, then turn back on to low speed. Drain and add half of the rehydrated onion slices and turn the mixer up to medium-high speed. Beat on medium-high for 3 minutes. Turn mixer off and let dough rest for 10 minutes. It will thicken as it stands.
4. Pour 1 Tb of remaining oil into the bottom of a 12" cast iron skillet and coat the pan evenly using your hand or a pastry brush. Transfer the dough to the greased pan. Use your hand to pat dough down into an even layer, using a coat of oil so it doesn't stick. Spread remaining oil over top of dough and scatter the remaining onion slices over the top. Cover with plastic wrap and let rise for 45-60 minutes or until doubled in size.
5. Preheat the oven to 400 degrees F while the dough rises. Lay the thinly sliced roma tomatoes evenly around the top of the bread. Bake for 20-25 minutes or until golden brown on top and baked thru. Remove from oven and brush with a little more oil, if desired. Cut into wedges, or squares. Serve with olive oil, balsamic vinegar, marinara, or alone, or slice in half for sandwich bread.