crust:
2 cups almond meal
2 eggs
3 tablespoons extra-virgin olive oil
1/4 teaspoon baking soda
1 teaspoon garlic powder
1 1/2 tablespoon fresh rosemary, finely chopped
toppings:
1 pound mild grass-fed Italian pork sausage
2 crookneck yellow squash, diced
3 green onions, chopped
1 cup fresh basil leaves, chopped
2 small tomatoes, diced
1/2 cup jarred roasted red peppers, diced
1/2 cup sliced black olives
1 cup organic, gluten-free marinara sauce
directions:
Preheat oven to 350 degrees F. Using a spoon, mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball.
Lightly grease a pizza pan or a cookie sheet with extra-virgin olive oil. Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle, making the dough as thin as possible. Your pizza will about 12 inches across.
Bake just the crust in your preheated oven for 20 minutes. While the crust is cooking, prepare your toppings. Brown the sausage in a large skillet and chop all veggies.
After the crust is done, remove from the oven and evenly spread the marinara sauce over the crust.
Add the sausage and all remaining toppings evenly over the sauce and bake again for additional 25-30 minutes.
Get creative and use whatever toppings you might like-I also suggest trying chicken, artichoke hearts, and broccoli!
Adapted from Everyday Paleo from Sarah Fragoso