Monday Night's Colorful Pizza -- Low Carb & Wheat/Grain/Gluten Free

It was a gorgeous day here today. The morning started out chilly in the upper 30s but ended up close to 80 by the end of the day. We have upper 70s forecast for our highs for the remainder of the week. Maybe spring has finally sprung! Since we haven't had pizza for a little while, I decided to make pizza for dinner this evening. I had an open jar of sun-dried tomato pesto in the fridge so I decided to spread a little of that on top of my crust in place of pizza sauce -- it turned out great. I topped my pizza with fresh mozzarella cheese, pepperoni, sauteed mushrooms, thinly sliced mini red, yellow and orange peppers and then topped it with a final layer of shredded mozzarella and some sliced green spring onions. To add a nice spicy little bite, I drizzled my pizza with 1 teaspoon of spicy garlic crushed red pepper extra virgin olive oil (made by Sweetwater Growers locally here in Georgia) a couple minutes before pulling it out of the oven. I made my Almond-Flax-Parmesan Pizza Crust and included the recipe below as well as a couple photos of tonight's pizza. Enjoy!

Almond-Flax-Parmesan Herb Pizza Crust

Makes 1 10-inch round pizza (approximately 2 servings)

Dry Ingredients:

1/4 cup almond flour
1/4 cup golden flax seed meal (organic golden flax is milder in taste than brown)

2/3 teaspoon baking powder (aluminum free)

1/2 - 1 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder 
Dash cayenne pepper, optional

1/4 teaspoon sea salt, or to taste (decrease salt if using saltier cheeses and toppings)

Few grinds of freshly ground black pepper

4 - 5 tablespoons Parmesan cheese, finely grated

Wet Ingredients:

1 egg (or 1/4 cup egg substitute such as Egg Beaters)

1 tablespoon olive oil (a little more, if desired)

1 to 2 tablespoons water (start with 1 tablespoon of water and add the second, if necessary)

Toppings (Optional):  
Pizza sauce, pesto sauce, etc.
Cheese: shredded mozzarella cheese, sliced or diced fresh mozzarella, etc.
**Pre-cooked vegetables of choice: onions, green peppers, mushrooms, spinach, etc. 
**Pre-cooked meat of choice: sausage, ground beef topping, etc.
Other: artichokes, olives, pepperoni, etc.

**Tip: Fresh vegetable and meat toppings should be pre-cooked and drained to prevent crust from becoming soggy

Directions:

Preheat oven to 375 degrees.  Mix dry ingredients together; add wet ingredients and mix well. Let the dough sit for approximately 5 minutes to thicken. 

Spread dough on a lightly oiled large pizza pan or cookie sheet lined with greased parchment paper (you can also use Reynolds non-stick foil, lightly brushed with olive oil).  Using a lightly oiled rubber spatula, press the dough out to desired shape and thickness (I usually make it about 1/4" thick -- *see note below).  Bake for 15-20 minutes or until cooked through (check crust after 15 minutes and remove from oven when it looks and feels done).  Spread with a thin layer of sauce, cheese and desired toppings (fresh vegetable and meat toppings should be pre-cooked to prevent soggy crust); place back into the oven to bake an additional 5-10 minutes to melt cheese.  If desired, run under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly (be careful not to burn it).

*Note:  For a crust that is flat, smooth and even in thickness, lightly spray a 2nd sheet of parchment paper with olive oil spray and place it on top (oiled side down) of the ball of pizza dough that is centered in the middle of your prepared pizza pan or baking sheet.  Using either your hands or the flat edge of an object (I use a big container of black pepper) press the dough smooth by swiping it the direction you want the pizza crust to go.  When it is the desired thickness and shape, carefully peel off the top layer of parchment paper...and "Voila"...perfectly flat, smooth, thin pizza crust! If you don't have parchment paper, pressing the dough out with a lightly oiled rubber spatula works just fine, too.