I recently had a challenge for my FXS child’s birthday party: to make a grain-free pizza crust that did not contain any oil (I have a relative who gets terribly sick when eating grains or certain oils). I didn’t want anyone to miss out on the nutritious pizza goodness so I reached into my cupboards to see what I had leftover from our GFCF elimination diet “season”: half a cup of almond flour/meal. That was it. I found a way to make it stretch using half a cup of sprouted lentils, some yogurt, and one egg; click here to check out my killer grain-free pizza crust that makes a mean (tasty) personal pizza. For the toppings I used reduced Homemade Spaghetti Sauce (requires roasting tomatoes on low for a long time; you could easily use my Fresh & Fast Pizza Sauce Recipe and it would probably taste just as good!), shredded (at home) mozzarella cheese, sliced tomatoes, and some Rosemary sprinkled on the top. Buon appetito!
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