Ingredients for Dough:
1 and 3/4 Cs. Almond Flour
½ C. Rau Pasta Sauce (Low Carb)
½ t. Xanthun Gum or Corn Starch
1 t. Baking Powder
1 T. Melted Butter
Splash of Seasonings: Salt, Garlic Powder, Italian Seasonings, Onion Powder
Combine all ingredients in food processer into dough ball. Refrigerate for at least one hour. Using parchment paper, roll out dough to desired thickness. Place dough on sprayed baking sheet. Prick dough with fork. Bake at 400 for 10 minutes. Flip dough and repeat.
Ingredients for Topping:
Sliced Vegetables of your Choice (I used: Zucchini, Asparagus, Mushrooms, Green and Red Peppers, Onions)
1 C. Rau Pasta Sauce (Low Carb)
2 Cups Mozzarella Cheese
Fresh Arugula or Basil
Spread pasta sauce onto crust. Top with all your chosen vegetable toppings! Finish by topping with mozzarella cheese. Bake for another 10-12 minutes. Let stand for 5 minutes. Cut fresh arugula or basil to the top, along with a small scoop of pesto and lightly add a glaze of olive oil! Cut and enjoy!
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