Ingredients
- 4 eggs
- 4 Tbs coconut flour
- 4 Tbs almond flour
- 4 Tbs coconut oil (melted)
- 1 tsp baking powder
- 1/2 tsp sea salt (optional)
Instructions
- Preheat oven to 350° F.
- In a large bowl, mix coconut flour, almond flour, baking powder and sea salt together with a fork.
- In a separate bowl, blend eggs and coconut oil.
- Pour egg mixture into flour mixture and combine completely.
- Line a baking sheet with parchment paper, and grease the paper lightly with coconut oil.
- Pour the batter onto the oiled parchment paper to make eight (3-inch diameter) pools.
- Bake for 10 minutes.
Ingredients
- 1 cup almond flour
- 3 Tbs almond butter
- 2 eggs, beaten
- 1/2 tsp sea salt
- 3 tsp olive oil, divided
- 1/2 cup yellow onion, diced
- 4 mushrooms, sliced
- 1 large Italian sausage, cut in 1/2" slices
- 2 cloves garlic, minced
- 1 red pepper, diced
- 1/2 cup marinara or tomato sauce, with no sugar added
- 1/2 tsp dried oregano
- 1/2 tsp fennel seed
- 1/2 cup cherry or grape tomatoes, sliced in half
Instructions
- Preheat the oven to 350℉.
- Mix almond flour, almond butter, eggs and sea salt in a small bowl.
- Cover a baking sheet with 2 tsp olive oil, then spread the mixture over it, making a 1/4" thick crust. Bake for 10 minutes.
- Meanwhile,
add the remaining olive oil, onions, mushrooms, and sliced sausage to a
large skillet over medium-high heat until the sausage is browned and
the onions are slightly translucent. Remove from skillet and set aside.
- Add
garlic and red pepper to the skillet. Sauté the vegetables for a few
minutes, or until slightly tender. Note: do not cook the vegetables
entirely in the skillet or they will be too soft when cooked on the
pizza.
- Remove the crust from the oven and cover with marinara
sauce. Add the sausage and sautéed vegetables. Sprinkle with oregano and
fennel seed, then bake for 20-30 minutes.
- Remove from oven when fully cooked and top with sliced tomatoes.
- Carefully lift the slices out of the pan as the dough will still be soft.
