Thin Crust Pizza
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Ingredients
1 TBSP + 1 tsp olive oil, divided
2 cups almond flour
2 eggs
½ cup dry curd cottage cheese
¼ tsp salt
2 cups Mom's Tomato Sauce (see Related Recipes)
1 tsp oregano
¼-¾ cup grated cheddar cheese
1 TBSP (15 ml) + 1 tsp (5 ml) oil, divided
220 grams almond flour
2 eggs
115 grams dry curd cottage cheese
¼ tsp (1.25 ml) salt
472 ml Mom's Tomato Sauce (see Related Recipes)
1 tsp (5 ml) oregano
30-90 grams grated cheddar cheese
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Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Grease a 9x13-inch (23x33-cm) baking dish or round pizza pan with the tsp of oil and set aside.
- To make the crust, in a bowl, combine the remaining TBSP (15 ml) olive oil with the almond flour, eggs, dry curd cottage cheese, and salt.
- Roll it into a ball, transfer it to the greased baking dish, a pat it down into a thin layer.
- Bake in the oven for 20 minutes or until golden brown.
- Remove from the oven and top with tomato sauce, oregano, and cheddar cheese.
- Place the dish back in the oven and bake for another 5 minutes, or until the cheese is melted.
Nutritional Info
Storage
Notes
You can layer the pizza with other toppings as desired, such as precooked vegetables or meats. Just be sure to put the cheese layer last. My favorite pre-SCD pizza was made at a restaurant with an old brick oven. The crust was thin enough to eat six slices in a sitting. Although we do not have a brick oven at home, this is a recipe for a delicious, thin-crust SCD
Related Recipes
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