Pizza Time!

Last night, I created a pizza which featured my leftover taco salad from the night before as toppings. As a helpless penny pincher, I love using leftovers like this. But I get ahead of myself. First, the crust. I borrowed the recipe from a great blog called: Heal, Balance, Live. The author, Karen, has a great post about a recipe for pizza crust which is delicious! For the first few years on the diet, I had been using the recipe from the Breaking the Vicious Cycle book, which was great, but Karen's recipe is even better. Then, I topped it with pizza sauce, Havarti cheese, and then my taco salad (black beans, Monterrey jack cheese, and homemade salsa). One note about the pizza sauce. A friend who works for a grocery chain, found this product. When he handed me the jar, he said: I dare you to find something illegal in there. I couldn't. It's called Bobby D's. I haven't had any symptoms from it, but make sure if you try it, you test it to see if it bothers you. Here is the recipe for the crust:

SCD Pizza Crust

2 c. almond flour
2 eggs
1/4 tsp. Italian Seasoning
1/8 tsp. garlic powder (optional)
pinch of salt
1/2 c. shredded Parmesan cheese
4 tsp. olive oil

Combine all ingredients together and let rest 5 minutes. Stir dough, it should be as thick as cookie dough, if it isn't add more almond flour a tablespoon at a time until it is. Line a cookie sheet with parchment paper (I tried to bake it without the parchment and ended up with a mess). Place half the dough in a mound on one half of the sheet and the rest of the dough in a mound on the other half. Cover with plastic wrap and using your hand or a small rolling pin push/roll the dough into a circle (mine were about 8 inches each). Bake in a 400 degree oven for 6-8 minutes or until barely brown. Add desired toppings and bake 5-10 more minutes until golden.

Note: I tried freezing some of these crusts and they turned out great. Just bake for the first 6 minutes then cool. Store in an airtight container. Remove and let thaw, then top and bake.