Yes, you can still have pizza.

Yes, you can still have pizza.

Going grain free does not mean that you have to miss out on favorites such as pizza. This healthy, low carb, grain-free pizza crust is sure to satisfy your cravings. The picture shows the par-baked crust, but let your imagination soar and feel free to load it with toppings of your choice. My favorites include using Muir Glen organic pizza sauce, which has no added sugar and comes in a BPA free can, 365 Organic shredded mozzarella, Applegate uncured pepperoni slices, Jeff’s Naturals sliced greek peperoncini, and thinly sliced onion. Enjoy!
Pizza Crust:
2 c. blanched almond flour (Honeyville brand produces a superior product)
2 organic eggs
1/2 c. organic shredded mozzarella
1/2 c. grated parmesan cheese, rBGH free
Dash to 1/8 tsp. basil (optional)
Dash to 1/8 tsp. oregano (optional)
Dash to 1/8 tsp. garlic (optional)
1/8 tsp. sea salt
1 T. extra virgin olive oil

Line a baking sheet with parchment paper. Preheat your oven to 350 degrees. Place all ingredients in a medium to large mixing bowl. (Using your hands to knead and squeeze the ingredients together is a little messy, but makes a good dough). Mix until the ingredients form a dough ball. Place the dough ball in the center of the parchment lined baking sheet. Coat your hands with some olive oil to prevent sticking and start to work the dough out from the center of the tray until you form a crust of desired size and thickness. Bake your crust at 15-17 minutes depending on preference. Oven times will vary, but for a crispier crust bake for around 17 minutes. After par-baking, remove the crust from the oven and add toppings of your choice. Bake for an additional 10-15 minutes, or until pizza is baked to your liking.