I am such a pizza lover. I could eat it every day of the week and not be mad about it. My kids love it too, my husband, my dog. When I cut down on grains in my day to day diet I couldn’t imagine cutting out pizza. The horror! Occasionally I do still make a regular pizza dough recipe that uses flour that is so freaking good but I think this recipe is equally as delicious :). The reason I cut grains from my typical diet was the same reason I had for cutting sugar. Trying to eliminate my headaches I’ve dealt with for so long and just a desire to want to feel better overall. Refined grains have little nutritional value and most of the grains we consume are a big cause of inflammation. We can stick to sprouted grains or fermented grains but those take time and are expensive so sometimes just eliminating is the easiest thing to do. One thing I have not been able to eliminate, and I can’t see myself ever doing so, is DAIRY! I just love cheese sososososososososo much. Probably 90% of my recipes will call for cheese, as does this one. You can go crazy on the toppings! Prosciutto, pear, zucchini, spinach, pineapple. Whatever your little heart desires. I will also share my pizza sauce as an added bonus!

Low carb pizza

• 3/4 cup almond flour
• 1 and 3/4 cup mozzarella cheese
• 2 Tablespoons cream cheese
• 1 egg
• pinch of salt
• pizza sauce
• toppings

Put oven on 425. Combine almond flour, mozzarella cheese and cream cheese. Microwave for one minute. Stir well than microwave for another 30 seconds. Mix in egg and salt. Put a little olive oil or butter onto your hands and roll into a ball than set a side. Grease a casserole dish with butter or oil and press the dough down covering the bottom and pressing out into the sides. Next put into the oven for 12-14 minutes. After dough is cooked you can add on your pizza sauce (you can use my fab one below or any will do) and top with your desired toppings. We typically do browned ground beef, pepperoni and cheese. YUM!!!! Put back into the oven for an additional 12-15 minutes on 425.

Christine’s fabulous pizza sauce:

• 2 cans diced tomatoes
• 2 cans tomato puree
• 1 can tomato paste
• spices
• carrot
• 1/4 red onion
• red wine
• olive oil
• baking soda

I always puree my diced tomatoes. I HATE tomato chunks in my sauce. Why don’t I just use 4 cans of tomato puree than? The answer is I have no idea, it’s just different ok!! So puree it or not, whatevs. Coat whatever pot you are going to use with maybe 2-3 tablespoons of olive oil and heat it up. Dice up your carrot and onion and add to the oil and saute for a few minutes until becoming fragrant. Next add in about 1/2 cup red wine. Dry red wine is probably what I usually use but just use whatever red wine you may have around. Let that simmer for a few minutes than add in two cans of diced tomatoes and 2 cans of tomato puree. Next I add in a tablespoon each of the following spices, oregano, basil, rosemary, garlic powder. Dash of salt. MAYBE some crushed red pepper if you like a kick. Mix this all in well and let it cook on high a few minutes. Than but your burner on low and put a lid on it. Cook for 20 minutes. Next open your can of tomato paste and add in 2 teaspoons of baking soda. This helps cuts the acid I was told before if you are prone to heartburn like my husband is. So once the 20 minutes is up, add in the tomato paste and baking soda and mix it into the rest. Cook another 20 minutes on low covered.