Primal Mama Greek Pizza...(faint)

PLACE TOPPINGS HERE

There are lots of paleo pizza recipes out there and they're all pretty good. Reading through them got me inspired to make a pizza of my own. If you've been following my blog you know that I like a lot of flavor in my dishes. This pizza is no exception. Instead of a plain almond meal crust, we are going to jazz it up with some spices and veggies. You can add or omit anything that sounds good (or doesn't sound good) and the basic crust will still be there. So get you primal chef hat on and let's make a pizza!

What you'll need:

(2 servings)

crust:

1 cup almond meal (trader joes)

1 egg

1 tsp olive oil

1T minced sun dried tomato

1T minced kalamata olives

2tsp Italian seasoning

sauce:

1 can tomato sauce 8oz (low sodium)

1/2 tsp garlic powder

1tsp onion powder

1 tsp Italian seasoning

toppings:

Quartered artichoke hearts

thin sliced red onion strips

bits of cooked chicken or cooked Italian turkey sausage

additional:

foil

What you do:

If you have a pizza stone use it. If not, use a cookie sheet. Preheat oven to 400. Mix your crust ingredients in a bowl with your hand until well combined. Mix your sauce ingredients together and let the flavors combine. Take your stone/sheet and cover the baking surface with foil. Spread a tsp of oil on the foil. Take the dough and press it into your shape of choice right on the oiled foil. This is not meant to be a deep dish pizza so spread that dough until it's about 1/4 inch thickness. Now bake the crust off for about 15 minutes. Open the oven door. Let the smell transport you to the Greek Islands. Imagine you're beach front with a glass of Grappa. Rename your husband Nickolos Stranokravokopolus. You're wild and free and enjoying the sunshine with no children in sight... aaahhhh.

Yes, I know pizza is from Italy but it's my fantasy so back off! If you want to go to Naples or Venice you can, I'll be on Santorini.

Back to the pizza. Spread the sauce out all the way to the edges of the crust and put the toppings on. Bake it for an additional 10 minutes. Let it cool slightly before cutting.

This in no way is New York pizza. The crust is more like a cracker than pizza dough. But it is a great pizza without the carb coma and fat ass that goes along with NY pizza. Feel free to play around with your own crust ingredients and toppings. Make sure you let me know what you come up with!

Enjoy!

ps. This makes a really good cracker bread for dipping or an open-face sandwich. Be careful though!!! The calories are pretty high!