Want your cake and eat it too? Well, delicious lower carb pizza with all the gooey full fat cheese and your favorite toppings at least. This scrumptious offering by talented cook and Guest Chef, Pamela Jaffe-Cohen was an instant hit in our test kitchen. Some added sausage, pepperoni, mushrooms and other traditional toppings, but most never missed the gluten. And the dough was much easier to prepare than conventional–NO rise, no rolling, no stretching! Magic! Thanks, Pam!
Equal parts (1/2 cup for one 10″ pizza) almond flour, tapioca flour, and water. pinch of salt, and/or garlic powder
Pre-heat oven to 400
Pre-Heat light olive oil (not extra virgin olive oil) or coconut oil in 10″ or larger fry/saute pan. Med/high heat.
Mix above ingredients thoroughly (I use my NutriBullet) and pour into heated pan. Mixture should have “crepe” consistency. Flip over when starts to brown,after about 2 minutes, and cook approx 1.5 minutes.
Place on non-stick baking sheet or use parchment paper that can withstand 400 degree heat. Bake for approx. 13-15 minutes (saute veggie toppings during this time) until golden brown. Remove from oven, spread tomato sauce and add desired toppings. Place back in oven until cheese melts, a few minutes. Cut into slices and enjoy! 🙂