Pizza! Pizza!

I concocted a new pizza crust recipe to make up for my dead-end spaghetti squash. I have a few tweaks to make, but it tastes DELICIOUS! This may also make it’s way into a paleo pancake recipe as well… only time will tell!

1 cup cauliflower rice
1 cup almond flower
2 eggs (may just need one – check with consistency and add a second if needed)
1/4 cup grapeseed oil
herbs to taste: thyme, parsley, crushed fennel, sea salt and red pepper
Place parchment paper on a cookie sheet (these will stick to a pan). Dip batter on to the parchment paper and flatten with a fork until the desired thickness of pizza crust. Bake in preheated oven on 450 degrees for about 10-15 minutes. Until the edges start to turn golden brown. I removed mine and flipped and returned to the oven for a few minutes.

1 lbs of your favorite grassfed beef – browned
add about a half of a large can of marinara sauce – make sure there’s no sugar and excessive salt. I like to get mine seasoned with basil, oregano…
let this simmer while you sauté your veggies

1/2 a bundle of asparagus – chopped small
4 small mixed sweet peppers – chopped into rings
2 cloves of garlic minced
sea salt and pepper to taste
add about a tablespoon of grapeseed oil to frying pan and saute veggies until they just start to soften

Once everything is done – place the meat sauce on the pizza crust (just like you would on traditional pizza) Add veggies on top. Place back in the oven for about 5-10 minutes to warm everything back up. Serve with a knife and fork!

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Categories: Nutrition, Recipe


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