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So, I spent lunch today with an old friend of mine I’ve known for years but hadn’t seen in a very long time. Too long really but isn’t that always the way it goes? Anyway she is trying to go Paleo! The good news is her fabulous hubby is supportive but he does love pizza. So, Holly this one is for you and Greg! Toppings are obviously completely up to you. I just didn’t have pizza sauce handy but I did have paleo pesto sauce (I use walnuts instead of pine nuts and no cheese) from a batch I made a while ago and had frozen.  The important part of the recipe is the crust, the toppings are totally flexible.

Crust Ingredients:

  • 2 cups almond flour (you may need a little extra later so keep another 1/2 cup handy)
  • 2 eggs (pastured is preferred)
  • 3 tbs olive oil
  • 1/4 tsp baking soda
  • 1 tbs granulated garlic
  • 1 tbs dried oregano (you can really use any dried herbs to compliment your toppings like rosemary, basil, dill, thyme etc.)
  • a little salt and pepper.

Toppings are totally up to you but I used:

  • 1/2 cup pesto sauce
  • 3 slices of VERY thin Serrano ham
  • 1 big roasted red pepper
  • olive oil to drizzle when done
  • Vincotto (a concentrated balsamic vinegar great for topping)

Preheat oven to 350 degrees.

The crust is really easy. Just put everything  in a bowl and mix. you want the dough to be thick enough to accumulate into a ball. It should look like this. If it is too wet, add more almond flour.

Once your dough is done you need to roll it out with a rolling-pin if you have one. If you don’t just make sure to flatten it as thinly as you can, you want it really thin. The thinner it is, the crisper it gets. I rolled mine to a little less than a 1/4 inch. The easiest way to do this is to place the dough on a piece of parchment or wax paper, place another equally sized piece on top. Roll or press the dough out to the desired thinness. I was using a rectangular cookie sheet so I rolled it first, placed on to the cookie sheet and where it over reached the sides of the sheet,  I folded the dough in on itself and folded the paper along that boundary and re-rolled to get the rectangular shape. No need to go to that length but that is how I got it to look like this.

Transfer the crust including the bottom piece of parchment paper to the baking sheet and bake for about 20-25 minutes until it starts to look just slightly brown. You need to cook it mostly through first so that you don’t end up with a pizza brown on the edges and raw in the middle. Then add your toppings and bake for another 20-25 minutes or until your toppings are cooked the way you want them. Since I used no cheese I just wanted everything warmed through. I served this tonight with a little extra olive oil and Vincotto drizzled on top as an appetizer/side dish to our super easy dinner which I am posting next.

Got the kids thumbs up!

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