BAT Tostada!

photo 2-19

I was REALLY craving a BLT (without lettuce and with avocado). There is really something about tomato, mayo, and bacon that makes me so happy. I had some leftover dough in the refrigerator from about a week ago (I forgot about it actually). I only used about 1/6 or 1/8 of my entire dough recipe. I think it’s a great idea to make a big batch and refrigerate or freeze in smaller portions. I use this dough for so many things (breadcrumbs, crackers, pizza…), and it is so easy to be creative with it in a pinch.

One 2 inch ball of dough, flattened. Recipe:
tapioca flour (for handling the dough)
3 slices thick cut uncured bacon (Trader Joe’s has a great one)
1 medium tomato, sliced (you can use heirloom tomatoes or a variety for looks or for taste)
1/4 avocado, sliced
1 Tbsp paleo mayo. Recipe:
black pepper to taste

Preheat oven to 400 degrees.
You should flatten your dough and shape it on a baking mat or parchment. This will make your work with the dough much easier. You should also have a bit of tapioca flour on hand for handling the dough. I use a tortilla press or a rolling pin to flatten the dough between two pieces of parchment (or the baking mat). Pierce the dough about every inch with a fork before putting into the oven. Cook for about 15-20 minutes. You should keep an eye on this. It should be getting light brown and crispy. Don’t let it get too dark.

Remove the tostada from the oven and spread the mayo on top. Layer your other ingredients over the mayo and season with pepper.



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