Wheat free pizza
Makes 12 servings
1 1/2 cups shredded mozzarella cheese 1 1/2 cups ground almonds
1/4 cup Gram (chickpea) flour
1/4 ground golden flaxseeds
1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp sea salt
1/4 cup extra-virgin olive oil 1/2 cup water
In a food processor, pulse the mozzarella until it becomes granular in size.
In a large bowl, combine the mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly.
Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14″ round.
Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes.
Per Serving: 185 calories, 9 g protein, 5 g carbohydrates, 16 g total fat, 3 g saturated fat, 2 g fibre, 153 mg sodium
Makes 8 servings
1/4 cup extra-virgin olive oil, divided 1 pound bulk or loose sausage
1 medium onion, chopped
2 cloves garlic, minced
1 wheat-free pizza crust
2 cups sugar-free pizza or marinara sauce 8 oz fresh mozzarella, thinly sliced
1/2 red or green bell pepper, chopped
1 tsp dried oregano
2 tbsp grated Parmesan or Romano cheese
Preheat the oven to Gas 4/180oC
In a skillet over medium heat, heat 2 tablespoons of the oil. Cook the sausage, onion, and garlic for 10 minutes or until the sausage is cooked through and the onion is tender. Remove from the heat and drain if necessary.
Place the pizza crust on a baking sheet. Top with the sauce, mozzarella, sausage mixture, bell pepper, oregano, and Parmesan or Romano. Drizzle the remaining 2 tablespoons oil over the top.
Bake for 10 minutes, or until browned and the cheese melts.
Per Serving: 491 calories, 23 g protein, 17 g carbohydrates, 38 g total fat, 9 g saturated fat, 6 g fibre, 664 mg sodium