I was desperate for a thick, cheesy pizza, but unfortunately delivery (and DiGiorno) are illegal on the GAPS diet. I decided to experiment a little and this pizza recipe is the end result. Kid and husband approved, so I consider it a success! For the crust, I used the Tasty Herb Bread recipe from "Cooking to Heal Little Tummies." I chose to omit the cheddar from the crust since I use it later to top the pizza.
Crust
2 and 1/2 cup almond flour
1/4 cup fresh chopped parsley
1 tsp. basil
1 tsp. oregano
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/4 cup water
3 T melted butter or safflower oil
1/4 tsp. minced garlic
Toppings
2 cup crushed tomatoes
2 cup shredded natural cheddar cheese
Optional:
olives, green peppers, mushrooms, basil, oregano, or any other GAPS legal favorites
Preheat oven to 325 degrees. In a large mixing bowl, combine almond flour, parsley, basil, oregano, baking soda, salt and garlic. In a separate small bowl, melt butter. Add eggs and water and beat together well. Mix the wet and dry ingredients together until smooth. Lightly grease a baking sheet and spoon the mixture onto it. Grease your hands a bit and use them to spread the dough into a round, pizza shape. Bake for 25-30 minutes. Remove the pizza from the oven and spread tomatoes evenly over the crust. Sprinkle cheddar cheese and your other toppings over the pizza and return to the oven. Bake until cheese is melted...about 10-15 minutes.
