Protein Pizza
Yield 2 medium pizzas
Ingredients
Almond Flour Crust
- 2 cups blanched almond flour (I prefer Honeyville)
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp herbs de provence
- 1 tsp sea salt
- 2 pastured organic eggs
- 1 TBSP organic cold pressed olive oil
- 1 cup raw cow's milk parmesan cheese (optional)
Pizza Sauce
- 1/2 cup mayonnaise (I prefer Hain Safflower.)
- Juice of 1 lemon
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 TBSP freshly chopped garlic
- 1 tsp dried basil
- 24 oz organic tomato sauce
Toppings
- 1 onion, thinly sliced
- 1 cup kalamata olives (pitted and sliced in half)
- 1 lb crimini mushrooms, thinly sliced
- 1 cup fresh basil, finely chopped
- 2 cups fresh spinach
- 1 cup mozzarella, grated
- 1 cup raw cheese, grated
Instructions
Almond Flour Crust
- Preheat oven to 350° F.
- In large bowl, mix together flour, herbs and salt.
- In small bowl, whisk together eggs, cheese and olive oil
- Add egg mixture to dry ingredients. Stir to combine.
- Collect dough together into a ball.
- Place a piece of parchment paper on counter and put dough in center. Place another sheet of parchment over and roll dough out to desired thickness.
- Remove top sheet of parchment paper and move parchment paper with dough onto a baking sheet.
- Bake crust for 15 minutes or until lightly golden.
Pizza Sauce
- Combine all ingredients in a blend to combine well. Spread with a pastry brush onto the pre-cooked pizza dough.
Toppings
- Melt 2 TBSP organic cultured butter in skillet. Add onions.
- Add 1 tsp raw honey and continue cooking slowly until brown and caramelized, approximately 15 minutes.
- Sprinkle mozzarella on dough. Add desired toppings.
- Top with raw cheddar.
- Put back in the oven until cheese is melted, approximately 10 minutes.
Notes
- For those who have a smoker/grill, such as a Traeger, throw the pizza on the grill at 400° F for 10 minutes. It gives it the most wonderful flavor!
Recipe by Season Johnson at https://www.seasonjohnson.com/protein-pizza/