This recipe is Kid Approved ! All six of our kids loved this recipe when they were younger.
Pizza Crust Recipe # 1
1/2 cup Almond Flour (add more as necessary for a workable dough consistency)
1 egg
1 teaspoon extra virgin olive oil
1/4 real salt
Italian spices such as oregano and basil to taste
In a bowl mix the above ingredients together and add more folour as needed to form a ball. Oil a pan with oilive oil. Add the dough ball pressing down with hands to form the shape of a small pizza crust. Do not worry if it is not as big as the pan.
Preheat the oven to 350 degrees with the crust in pan (this allows the crust to setup and brown a bit.) By the time the oven heats up, the crust should be crisp and ready for the toppings
add toppings drizzle with olive oil and bake for 10 minutes.
Pizza Crust Recipe #2
3 1/2 cups coarsely grated, unpeeled, zucchini squash
3 eggs, lightly beaten
1/3 almond flour
1/2 cup grated brick cheese
1/2 cup grated, 100% pure Parmesan cheese
1 tablespoon fresh basil leaves, minced (dried may be substituted but use only about 1/2 tablespoon)
1/4 real salt
Salt grated zucchini squash with 1/2 teaspoon salt and let stand for 15 minutes to draw out excess water. Squeeze zucchini with hands to get rid of as much water as possible.
Mix all ingredients well and spread onto an oiled pizza pan or small cookie sheet. Pat smooth.
Bake for 30 minutes at 325 degrees or until crust is dry and browned.
Brush the top of the crust with oil and broil it under moderate heat for 5 minutes.
Layer cheese on baked crust.
Spread generously with sauce of choice.
Add your choice of toppings.
heat pizza in 350 degree over for about 25 minutes until it is very hot and cheese is bubbling.
Serve hot with a tossed salad and enjoy your food.
The pizza was topped with our wild edible weed pesto, my own canned tomato sauce and organic bio-dynamic mozzarella cheese.
